If you think cauliflower is boring, this ferment will change your mind.
Tangy, spicy, and a little earthy from curry, this cauliflower adds a punch of flavor to anything it’s served with. It’s bright enough to wake up a rice bowl, bold enough for a curry or tikka masala, and surprisingly good tucked into a wrap or sandwich.
Fermentation makes the flavors deeper and more complex, but this recipe is straightforward and forgiving. A few simple spices, salt, and time do all the work — no vinegar needed.
Check out the instagram ree tutorial here!
Ingredients
- 3 cups cauliflower (bite-sized)
- 2–3 hot peppers, sliced (I use cayenne)
- 3 cloves garlic, sliced
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp mustard seeds
- ½ tsp chili flakes (optional, for extra heat)
- 475 g (2 cups) non-chlorinated water
- 10–11 g (≈ 2 tsp) non-iodized fine sea salt
Instructions
- Pack the jar
Layer bite-sized cauliflower florets, garlic slices, and peppers into a clean quart jar. - Make the brine
Dissolve salt in filtered water, then stir in curry powder, turmeric, mustard seeds, and chili flakes. - Add the brine
Pour the room temperature brine over the vegetables until fully submerged, leaving about 1 inch of headspace. - Weigh down
Use a fermentation weight or cabbage leaf to keep everything under the brine. - Cover and ferment
Use an airlock or loosened lid to allow gases to escape. Ferment at room temperature (65–75°F) for 7–14 days, tasting after day 7. It’s ready when tangy and aromatic. - Refrigerate
Replace the lid with a regular jar lid and store in the fridge. The flavor continues to develop and penetrate the cauliflower over time and will keep for several months.
How to Use
Spicy curry fermented cauliflower is versatile. Serve it alongside grilled chicken, mix it into grain bowls, add it to curries, or use it as a zesty sandwich or wrap topping. Its tangy, aromatic flavor brightens almost any dish and adds a layer of complexity that raw cauliflower can’t match!
I hope you give it a try!
