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This cauliflower is covered in a sauce made from vegetables and spices and then fermented in a mason jar for a few days. The result is a heaping quantity of soft, flavorful florets that are sweet and sour. The perfect way to serve these vegetables is on a bed of warm rice with steamed broccoli.

Fermented Sweet and Sour Cauliflower [Vegan, Gluten-Free]

$2.99
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Ingredients You Need for Fermented Sweet and Sour Cauliflower [Vegan, Gluten-Free]

  • 1 head of cauliflower
  • 2 cups water
  • 1/4 cup sugar
  • 1/8 cup celeriac
  • 1/8 cup parsnip
  • 1/8 cup salt
  • 1-2 cloves garlic
  • 1 1/2 tablespoons ginger
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon rice flour, or 1/4 teaspoon xanthan gum

How to Prepare Fermented Sweet and Sour Cauliflower [Vegan, Gluten-Free]

  1. Blend together all of the sauce ingredients.
  2. Pull apart the cauliflower into bite-sized pieces.
  3. Mix together the cauliflower and sauce in a mixing bowl.
  4. Stuff the cauliflower tightly into a sanitized quart sized mason jar and cover with either a metal band lid or an airlock lid.
  5. Ferment on the counter for 2-4 days, releasing some of the carbon dioxide twice a day.
  6. Once done, store in the refrigerator.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Amanda Nicole Smith

See My Recipes

Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." She loves experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating recipes with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct, we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their lifestyles by focusing on inner thoughts and feelings, replacing favorite go-to foods with healthier equivalents.

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