- Prepare canner, jars and lids as usual.
- Trim off all leaves from heads of cauliflower. Cut cauliflower into 1 1/2" florets, trimming off thick stems. You should have about 18 cups. Set aside.
- In a large pot, combine garlic, ginger, sugar, salt, curry powder, cumin seeds, turmeric, white vinegar and water. Bring to a boil over medium heat, stirring often until sugar and salt is dissolved. Reduce heat to low, cover, and simmer for 5 minutes until mixture is flavourful. Increase heat to medium-high. Add cauliflower and return to a boil, pressing occasionally to immerse cauliflower in liquid as it softens. Remove from heat.
- Using a slotted spoon, pack cauliflower into hot jars leaving 1" headspace, and adding 2 pieces of garlic per jar. Pour in hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid.
- Wipe jar rims and add hot lid disc on jar. Screw band down until fingertip tight.
- Place jars in canner and return to a boil. Process for 10 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and reprocess any jars that aren't sealed.
*If you purchase your cauliflower from a farm that doesn't use pesticides, like I do, make sure that you prepare a salt water bath in the sink to soak the cauliflower and rid it of any creepy-crawlies! 3/4 cup of kosher salt to 16 cups of cold water. Stir the salt into the water and then immerse the cauliflower florets for approx. 30 minutes. Drain and rinse the cauliflower prior to adding to the recipe.