Heat the canola oil
in a heavy skillet over medium heat. Crush
seed with the coriander seed and add to the pan. Add the curry powder, ginger
, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices
are fragrant. Add the cauliflower
florets to the pan and toss to coat.
In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar
, and pickling salt. Shake to combine.
Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.