Pickled Sumac Cauliflower

cauliflower

Ever heard of sumac? To be honest, I hadn’t — ever — but it turns out that this citrusy, berry-like, tart flower is an old hand is a pretty common find among Middle Eastern flavors and has about a jillion uses in dishes ranging from flavored olive oils to fried Brussels sprouts to doughnuts and more, according to Serious Eats.

The recipe below comes from Tricia Williams, founder and executive chef of Food Matters NYC — you might remember her from her Calming Kudzu Pudding recipe we shared a few weeks ago. Well, she’s back with another recipe designed to make you feel great — Pickled Sumac Cauliflower!

You already know that fermented foods are good for you, so why not get those health benefits from a recipe you can make at home using a veggie we all love, right? Pickled cauliflower for the win!

Pickled Sumac Cauliflower
Food shouldn't just taste good -- it should make you feel good, too. And this pickled cauliflower recipe from the executive chef and founder of Food Matters NYC actually has benefits similar to (but maybe even better than) your fave probiotic. Bon apetit indeed!
Ingredients
  • 4 cups water
  • 3 tablespoons sea salt
  • 1 medium sized head of cauliflower, cut into florets
  • 6 garlic cloves
  • 1 teaspoon black mustard seed
  • Pinch red pepper flakes
  • 6 teaspoon sumac
Instructions
  1. Heat water and salt in a medium sauce pan over medium heat until salt is dissolved. Remove from heat. Let cool to room temperature.
  2. Add mustard, red pepper flakes and sumac to mixture.
  3. Add garlic and cauliflower florets to mason jars. Pour cooled brine liquid over the cauliflower. Leave ½ inch of space at the top of the jar. Cover with airtight lid.
  4. Allow to culture at room temperature until desired flavor is achieved. Remember to open the jars once daily to release excess pressure. Once fermented store in the fridge.

Not sure how to tell when your cauliflower is properly fermented? There are three signs: bubbling, sour aroma, and, of course, flavor. You’ll just have to try it and see!

Where do you land on fermented foods? I know Karen is all about that ‘kraut, but I’m definitely a bit more skittish. But I’m working on it! Kristen

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