Pickled Cauliflower With Hot Pepper and Cumin - Recipes for Health When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused with the slightly piquant brine, I loved it. Make sure to slice the cauliflower very thin - less than 1/4 inch thick, close to 1/8 inch thick. 2 cups very thinly sliced cauliflower florets 1 small dried red chili pepper 1 teaspoon cumin seeds, lightly toasted 2 thin slices fresh ginger (optional) Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger. Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged. Variation: Blanch the cauliflower for 1 minute before slicing. The pickles will not be crunchy, but they will be nicely infused. Advance preparation: These will keep for a few weeks in the refrigerator.