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Fermented Pickles

Fire Roasted Fermented Cauliflower with Vindaloo Curry

My easy yet flavorful fermented cauliflower recipe requires only a few things: cauliflower, garlic, poblanos, salt, curry powder, water, and cabbage leaf.

Prep: 45 minutes
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Ferment | Fermented Pickles

Fire Roasted Fermented Cauliflower with Vindaloo Curry

My easy yet flavorful fermented cauliflower recipe requires only a few things: cauliflower, garlic, poblanos, salt, curry powder, water, and cabbage leaf.

My Fermented Cauliflower Recipe

I’ve tried making plain fermented cauliflower several times and never liked the results. Mainly the smell is awful. Cauliflower contains a lot of sulfur compounds and can smell horrendous when fermented plain.

So this summer, I set out to make a fermented cauliflower recipe that tastes and smells delicious. To do so, I started by fire-roasting the cauliflower. I also incorporated fire-roasted garlic and poblano peppers. Fire roasting the ingredients before fermenting made the smell pleasant during fermentation.

I also added vindaloo curry to the fermentation recipe. Adding curry created the best smell and flavor I could have imagined. If you love spicy ferments, you’re going to love this recipe.

Here are all the ingredients you need:

  • cauliflower, fresh
  • poblano pepper
  • fresh garlic
  • water
  • sea salt
  • a large cabbage leaf*
  • vindaloo curry powder

You need a large cabbage leaf for this recipe. Since we are fire-roasting the main ingredients, the cabbage leaf provides the wild fermentation microorganisms.

Equipment You Need to Make Fermented Cauliflower

Here are all the supplies and equipment you will need to make this recipe:

  • 32 ounce Wide Mouth Mason Jar
  • Fermentation Weight
  • Standard Metal Mason Jar Lid (this can rust in the presence of salt)
  • OR Rust Free Plastic Lid
  • or you can use a Weck Jar (without the gasket; only use the clips to secure the lid)
  • Sea Salt
  • Scale
  • Mixing Bowl 

You will also need metal skewers and an open flame to fire-roast the vegetables. You can roast the vegetables on the skewer campfire style, on the BBQ grill, or over an open gas cooktop flame. Please be careful while doing this, especially indoors.

If you do not have experience cooking over an open flame, please do not attempt to fire-roast the vegetables for this recipe. You can alternatively dry roast the vegetables in the oven at a high temperature. Do not use oil on the vegetables at all.

How Do You Eat Fermented Cauliflower?

I love to eat fermented cauliflower similarly to how I eat Giardiniera. Traditionally in Italy, Giardiniera is served with antipasto, a first-course appetizer consisting of pickled vegetables, brined olives, artichokes, and cured meats. Giardiniera is also very popular in Chicago, where it is used more as a condiment.

Fermented cauliflower is terrific on sandwiches, pizza, omelets, frittatas, and salads. You can even use it to top sourdough focaccia. I highly suggest mixing it with pasta, brined olives, red wine vinegar, and olive oil for a delicious pasta salad.

Pickled vs. Lacto Fermented Cauliflower

Pickling and fermenting are very different processes. Pickling is a sterile process for preserving food. This means there are no microorganisms involved in the pickling process. This process utilizes hot acidic liquid to sterilize and preserve vegetables. 

Fermentation is a living process relying on acid production by beneficial microorganisms. Fermentation takes time and requires a specific salt concentration for consistency and safety. To read more about salt and fermentation, click here.

Pickling and fermenting are two methods that lead to the same result: preserved vegetables.

How to Ferment Cauliflower

Fermenting cauliflower is easy! Here is a summary of the fermentation parameters for fermented cauliflower:

  • Four weeks of fermentation
  • Approximate 3.0% total salt concentration
  • Room temperature (60-78° F)
  • Final pH around 3.8
  • Store in refrigerator after fermentation for up to 2 years

More Fermentation Recipes to Try

  • How to Make the Healthiest Naturally Fermented Garlic
  • Simple Wild Fermented Shallots Recipe
  • How to Ferment Sauerkraut with Orange, Sesame, and Ginger
fermented cauliflower with fire roasted poblano peppers, garlic, and curry powder in a glass mason jar with a white lid.
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Fermented Pickles

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Fire Roasted Fermented Cauliflower with Vindaloo Curry

My easy yet flavorful fermented cauliflower recipe requires only a few simple ingredients: cauliflower, garlic, poblano pepper, salt, curry powder, water, and a large cabbage leaf. I fire-roasted the cauliflower, poblano, and garlic for this recipe to enhance the flavor.

  • Prep: 45 minutes
  • Total Time: 672 hours 45 minutes

Ingredients

  • 475 grams cauliflower, fresh
  • 100 grams poblano pepper
  • 50 grams garlic
  • 300 grams water
  • 28 grams salt
  • a large cabbage leaf**
  • 1 teaspoon vindaloo curry powder

Instructions

  1. Lightly rinse all your vegetables in cool water and pat them dry.
  2. Using a grate and skewers, roast the cauliflower, poblanos, and garlic over an open flame until they become slightly blistered and charred outside. (Alternatively, you can preheat your oven to 500F and dry roast the vegetables *no oil* for 10 minutes)
  3. After roasting the vegetables, chop them however you’d like and let them cool to room temperature.
  4. Make sure all of your fermentation equipment has been cleaned and sanitized well.
  5. Dissolve the sea salt in the water to create a brine.
  6. In a clean mason jar add all of the vegetables and the bay leaves and curry powder.
  7. Add all of the saltwater brine to the jar.
  8. Place a fermentation weight in the jar to keep all of the vegetables submerged. Place the mason jar lid on the jar and secure it in place.
  9. Ferment for 4 weeks at room temperature.
  10. About 2 to 3 days into fermentation, you will notice a lot of bubbles. Set the jar in a glass dish to prevent messes.
  11. Every 24 hours loosen the lid to burp the jar and let the gas out. This particular fermentation can get very bubbly. You can rinse the lid daily before replacing it to keep it clean.
  12. After 4 weeks of fermentation, remove the fermentation weight then move to refrigerated storage.

Notes

  • Since the vegetables are fire roasted, the cabbage leaf provides essential fermentation microbes.
  • If you do not have experience cooking over an open flame, please do not attempt to fire-roast the vegetables for this recipe. You can alternatively dry roast the vegetables in the oven at a high temperature.
  • Do not use oil on the vegetables at all.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. EL
    08|03|2023

    Soooo I made a batch of your giardiniera recipe which will be ready in 2 weeks. I had been excited for it up till I started to read this post. Should I prepare myself for unpleasant results?

    Reply
    1. Kaitlynn Fenley
      08|03|2023

      No, of course not! My Giardiniera recipe is excellent. If it wasn’t, it wouldn’t be on our blog. Cauliflower fermented plain and solo is unpleasant (in my opinion). When peppers and things are mixed in, it balances out the flavor and smells and tastes very nice.

      Reply
      1. EL
        08|03|2023

        <3 thank you, excited to try it! Thanks for all the great posts btw

        Reply
  2. Jenny
    08|14|2023

    When and how do you use the cabbage leaf? I don’t see it in the instructions, just the notes and ingredients list. Love the fire roasting idea!

    Reply
    1. Kaitlynn Fenley
      08|14|2023

      Hello! You add the cabbage leaf in step six with all the other vegetables. You can nestle it in the bottom of the jar, or place it on top to tuck everything in before putting the fermentation weight in.

      Reply
  3. Karen Dellison
    01|24|2024

    How spicy/hot is this?

    Reply
  4. C Kroeker
    07|13|2024

    Your Fire roasted fermented cauliflower with vindaloo curry sounds fantastic, but I have a food sensitivity to cabbage. Is there something else I can use to get the microbes for fermenting?

    Reply
    1. Kaitlynn Fenley
      07|22|2024

      you can use the fresh outer leaves from the cauliflower.

      Reply
  5. Kaen Budzinski
    01|04|2025

    You mention bay leaves in the instructions but not in the ingredients… how many bay leaves if any?

    Reply
    1. Kaitlynn Fenley
      01|05|2025

      they’re optional! You can add in one or two bay leaves.

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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