- In a 2-cup (500 ml) glass jar, place the cauliflower florets.
- In a small saucepan, place the remaining ingredients and bring to boil. Let simmer for 5 minutes. Strain the hot liquid through a sieve and pour into the jar on the cauliflower, up to 1/4-inch (5 mm) from the edge. Close and let cool. Refrigerate. Let rest for 24 hours before serving to allow the flavours to blend.
- Pickled cauliflower will keep for at least 3 weeks in the refrigerator.