Indian Spiced Cauliflower

It’s Ferment Friday again!

So the Indian Spiced Carrots were so good I had to apply that thought to cauliflower.  I’ve had the image of golden colored cauliflower in my head and having had cauliflower curry in the past, I knew this combo would be smashing.  I did change up the spices a bit simply because I didn’t have fenugreek on hand and am too impatient to wait for some to come in the mail (it’s not at an local grocery stores).  Normally I don’t use spice mixes but prefer to mix my own but this curry powder had all the spices I wanted.  Adjust the amount of cayenne to taste or leave it out completely.

Indian Spiced Cauliflower, makes 2 quarts

  • 1 small head of cauliflower, cut into bite sized pieces
  • 1 tbsp curry powder
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 1 tsp turmeric
  • 3 cloves garlic, smashed
  • 2% brine (19 gms of salt per quart of filtered water)
In a 2L jar (or whichever size jar you need), add spices and garlic to the bottom.  Fill with cauliflower bits up to the shoulder.  Cover with 2% brine making sure everything is submerged.  Use a weight or small jar to push the cauliflower under.  Seal tightly and fill airlock (if using an airlock) with water. Let set at room temp for 5-7 days or until bubble activity slows down and then move to cold storage.
I find the cauliflower still tastes pretty fresh after just one week so I like to let it continue to ferment in the fridge for another 2 weeks or so but of course you can dig in any time before that.
I recommend using a jar with an airlock like The Boss Pickler from Primal Kitchen.

Part of Fight Back Friday and Friday Food Flicks and Traditional Tuesday and Fat Tuesday and Probiotic Food Challenge

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