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.
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…
- AIP-Friendly Turmeric Cauliflower Bake from Eat Your Way Clean
- Cauliflower Breadsticks (low carb) from Good For You Gluten-Free
- Chipotle-Style Cilantro Lime Cauli-Rice from Raia’s Recipes
- Grilled Buffalo Cauliflower Florets from The Heritage Cook
- Roasted Cauliflower Soup from My Gluten-Free Miami
- Sage & Sausage Cauliflower Soup from Raia’s Recipes
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. 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.
You’ll also enjoy these easy and delicious ferments!
- Lacto-Fermented Rainbow Chard
- Fermented Sprouted Hummus
- Easy Homemade Pickle Chips
- Pickle Carrots
- Easy 2-Ingredient Homemade Sauerkraut
What a fun way to learn about fermentation with one of my favorite vegetables! This would brighten any meal!
Thanks so much! 🙂
So excited about this! I love lacto-fermentation and it’s my favorite way to save produce I’m not going to be able to eat in time. Haven’t tried cauliflower yet but looking forward to it! I bet it’s delicious.
I hope you enjoy it, Alicia! My kiddos love it!
A truly beautiful recipe and oh-so-healthy too. I’ve never thought to ferment cauliflower before. I’ve been making fermented pickles for years – and this year – the garlic in my pickles turned blue. I read online that it’s normal, but it could be from my water. Have you ever fermented without filtered water? I just use tap water (and always have) and never had this happen before. Novice fermenter here.
Oh wow! I’ve never had that happen before! I use filtered water now, because the water in the south is nasty, but when I lived in Montana I just used tap water. It still worked fine. It must have been a reaction with the minerals in the water, since they can change depending on what the city/county adds. Crazy!
Do you suggest fresh or dried dill? I can’t wait to make this.
I usually use dried, because I always have it on hand. I’m sure fresh would be lovely, though! I hope you enjoy it, Angela!