Fermented Turmeric and Fennel Cauliflower Recipe

Fermented Turmeric and Fennel Cauliflower Recipe

Take cauliflower to new heights in this colourful Indian-spiced ferment. Turmeric is a powerful secret weapon when it comes to good health and enjoying this supercharged spice is an ideal pick-me-up if you’re feeling a little run-down, and a wonderful comfort for an upset tummy.

Makes: 500mL

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Fermented Turmeric and Fennel Cauliflower Recipe

By: Lee Holmes

Take cauliflower to new heights in this colourful Indian-spiced ferment. Turmeric is a powerful secret weapon when it comes to good health and enjoying this supercharged spice is an ideal pick-me-up if you’re feeling a little run-down, and a wonderful comfort for an upset tummy.


Servings

Makes: 500mL

Prep time

Cook time

Recipe


Ingredients

  • 1 head cauliflower, cut into small florets
  • 1 tsp ground turmeric
  • 1 tsp fennel seeds
  • 2 tbsp Celtic sea salt
  • 500mL filtered water

Method


  • Place cauliflower florets, turmeric and fennel seeds in bowl. Toss to mix spices through cauliflower.
  • Transfer mixture to sterilised 500mL mason jar, pressing down to remove any large air gaps and leaving about 2.5cm headroom at top.
  • Dissolve salt in filtered water, then pour over cauliflower, ensuring it is fully submerged and leaving about 2.5cm breathing room at top of jar, to allow for expansion.
  • Cover jar with plastic wrap, then screw lid on tightly.
  • Keep in warm place for 3–4 days, then open and taste test until satisfied with result — vegetables should taste tangy.
  • Store in fridge and use within 3–5 days.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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