Hurry Curry Cauliflower

1 tablespoon canola oil
1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons curry powder
1 teaspoon fresh ginger, minced
1 whole clove garlic, smashed
1 head cauliflower, cut into florets
1 cup water1 cup rice wine vinegar
1/2 cup cider vinegar
3 tablespoons sugar substitue
1 teaspoon pickling salt

Heat the canola oil in a heavy skillet over medium heat. Crush the cumin 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, sugar substitute, 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.

Yield: 4 servings

Something different with veggies! You could probably put other veggies in this, too, or just make them using other veggies, like cukes, zukes, etc. They didn't list the 'counts' but they gotta be pretty low! Courtesy of "Good Eats" from Food TV.