This is seriously tasty and if you wanted, you could put it in mayo instead of potato for salad. But it’s seriously ace on the side of a pulled pork sandwich (on low carb bread obvs).
One head cauliflower
2 tbs salt
Tsp coriander seeds
Tsp cumin seeds
Tsp mustard seeds
1 Dried chilli
Vinegar
A large jar or two medium jars - sterilised.
Break the cauliflower head up into small florets and put into a bowl. Dissolve the salt into enough water to cover the cauliflower. You may want to warm the water slightly to help but not too much or you’ll have to leave it to cool before adding to the veg. Pour over the cauliflower, cover and leave overnight.
Add the spices to a small amount of vinegar and warm in a pan to infuse them. Rinse the jar and add the vinegar. Drain the cauliflower and add to the jar. Top up with cold vinegar and seal.
You can start eating it after 24 hours but the flavour will improve over the next few days. Should keep for ages in the fridge but I doubt it will reach its expiration date in my gaff.