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
Heat water and salt in a medium sauce pan over medium heat until salt is dissolved. Remove from heat. Let cool to room temperature.
Add mustard, red pepper flakes and sumac to mixture.
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.
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.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2017/01/pickled-cauliflower/