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All the fermented things.
Ever since setting out to follow a real-food diet after the birth of my third child, fermenting foods has become one of my best friends. Not only does fermenting give the food a boost in nutrients, it makes it more easily digestible too!
My kids are huge fans of all the fermented things. The first time I made this lacto-fermened cauliflower 6 years ago (!) I did it because my oldest hippy flower-child daughter was asking me to fermented eeeeverything.
My then 4yo: “Can you ferment these carrots?” Yes. “Can you ferment this fish?” Yes. “Can you ferment these cucumbers?” Yes. “Can you ferment this cauliflower?” Yes.
In case you were in need of it, my ‘pickle carrots’ recipe is here. If you really want the recipe for Gravad Lax (aka the fermented fish), you go ahead and give it a try. And while you’re there, pardon the reeeeally old and awful photography. And I really do encourage you to make my lacto-fermented pickle chips – they’re a family favorite!
A fluffy white powerhouse.
Though cauliflower has never been my favorite veggies (perhaps due to it’s exorbitant price down here in the south), I was pleasantly surprised recently to discover how nutritious it actually is. I’d never thought of cauliflower as having antioxidants, but it’s full of them: beta-carotene, quercetin, kaempferol, and more. And besides containing vitamin K, cauliflower is considered the 10th best source of vitamin C in foods!
It’s Gluten-Free, Pass It On!
In honor of all the cauliflower goodness, I’m adding this Lacto-Fermented Cauliflower to a list of other great cauliflower recipes from fellow gluten-free bloggers. I’m sure you’ll enjoy their delicious cauliflower recipes, too…
Chipotle-Style Cilantro Lime Cauli-Rice from Raia’s Recipes
Sage & Sausage Cauliflower Soup from Raia’s Recipes
Make sure you stop by and check out their recipes, too! #PassItOnGF
In true lacto-fermented form, this recipe is super easy. It’s so easy, you almost don’t need a recipe to make it! Though I give some ‘extras’ to make the flavor more fun, all you really need to make lacto-fermented cauliflower is cauliflower (no – really?), water, and salt. The end.
But really, the beginning… of deliciousness!
Enough with the corny-ness. Go make yourself come lacto-fermented cauliflower.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! 😉
Free of grain, gluten, eggs, dairy, and sugar.
- 1 small head of cauliflower, or 1/2 a larger head
- 2 T. sea salt
- 1 t. dill
- 1/2 yellow onion (optional)
- 2-3 cloves garlic, crushed (optional)
- filtered water
In bottom of 2 quart-sized canning jars (wide mouth works best), place slices of onion and a clove or two of crushed garlic.
Wash and chop cauliflower and pack in as tightly as possible (you don’t want the cauliflower to float around) up to 1 1/2 inches from the top of the jars.
Sprinkle with dill.
In a separate jar, place salt and water, shake to dissolve salt. Pour salt water over the jars – 1 tablespoon per jar. Top off with filtered water to cover the cauliflower to 1 inch from the top of the jar. If needed, press a cabbage leaf down on top of the cauliflower to keep it submerged.
Cap tightly and store away from direct sunlight for 3-7 days. Refrigerate after opening.
Pin this Lacto-Fermented Cauliflower for later!