Ingredients:

• 1 medium-sized cauliflower, cut into small florets
• 1/4 cup salt
• 1 tablespoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 2 tablespoons red chili powder (adjust to your spice preference)
• 1/2 cup mustard oil (or any vegetable oil)
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon turmeric powder
• 1 tablespoon vinegar (optional, for additional tanginess)
• 2-3 cloves of garlic, finely chopped (optional)

Instructions:

1. Prepare the cauliflower: Wash the cauliflower thoroughly and cut it into small florets. You can blanch them briefly in boiling water for a couple of minutes to soften, if desired. Drain and let them cool completely.

2. Salt the cauliflower: In a large bowl, mix the cauliflower florets with salt and turmeric powder. Toss them well, ensuring the florets are coated, and set them aside for 2-3 hours. This helps draw out excess moisture from the cauliflower.

3. Rinse and dry: After a few hours, rinse the salted cauliflower under running water to remove excess salt. Drain and pat them dry with a clean kitchen towel.

4. Prepare the spice mix: In a pan, dry roast the mustard seeds, fenugreek seeds, and fennel seeds until they release their aroma and slightly change color. Let them cool, and then grind them into a fine powder.

5. Mix the spices: In a large mixing bowl, combine the ground spice mix, red chili powder, and the cauliflower florets. Mix well to coat the cauliflower evenly with the spice mix. If you like, add the vinegar for extra tanginess.

6. Heat the oil: In a separate pan, heat the mustard oil (or any vegetable oil) until it reaches smoking point. Let it cool slightly.

7. Temper the pickle: Add the asafoetida and chopped garlic (if using) to the hot oil. Fry for a minute or until the garlic turns golden brown.

8. Combine the tempered oil: Pour the hot, tempered oil over the cauliflower and spice mixture. Stir everything together thoroughly.

9. Transfer to a jar: Place the cauliflower pickle in a clean, sterilized glass jar. Ensure the pickle is tightly packed in the jar to minimize air gaps.

10. Mature: Allow the pickle to mature for about a week in a cool, dark place before using. This will allow the flavors to meld and develop.

11. Serve: Cauliflower pickle is a great accompaniment to Indian meals, including rice, roti, and curry dishes.

Store your cauliflower pickle in a cool, dark place, and it should keep for several months when properly sealed. Enjoy the tangy and spicy flavors with your favorite Indian dishes.