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Cooking With Kate: Fermented Cauliflower

April 23, 2014

Probiotics are the key to a healthy gut. One of my goals this year has been to add more probiotic foods to my diet. Fermented foods are full of probiotics and enzymes for improved nutrition, that taste amazing in addition to their healthy properties.

When Kate told me of her idea of the fermented cauliflower I knew it would be an easy solution for anyone wanting to improve their health. Cauliflower alone can easily be described as a super food because of it’s beneficial effects on numerous aspects of health. It’s benefits include; Cancer fighter, boost heart health, it’s anti-inflammatory, it’s rich in vitamins and minerals, boost your brain health, has digestive benefits, detox’s the body and has tons of antioxidants and phytonutrients.

By fermenting the cauliflower you boost the vitamin content of the veggies, including B vitamins and vitamin K2, due to the action of the bacteria. If you are wanting to heal your digestive track, maintain healthy weight, clear up your skin and receive healing in your overall health it’s incredibly important to get more fermented foods in your diet.

I love this fermented cauliflower recipe. It’s so easy to make and taste delicious. You can add it to salads of any kind, use it as a side dish for dinner or eat it straight out of the jar.

Fermented Cauliflower:

Head of Cauliflower (Any color) 

2 cups Organic, unfiltered Apple Cider Vinegar (Bragg’s is great) 

2 cups of water

Salt and Pepper

2 Lemon sliced

3 cloves of garlic

Start by adding 2 cups of apple cider vinegar and 2 cups of water to a pot

Add 1 tbsp of salt and bring to a boil

Cut up your cauliflower into smaller pieces

Slice 1 lemon and add to the bottom of your jar (The other lemon will layer the top)

Cut up your garlic and use half to layer the bottom (Garlic brings power!)

Once your ACV and water come to a boil add the cauliflower and let simmer for 4-6 minutes

Scoop the cauliflower into a mason jar and then add the liquid

Use the remaining lemon and garlic to layer the top of the jar

Let sit for 12 hours then enjoy! You can store your jar on your counter top or in room temperature for 12 days. Your gut will thank you!

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