1 cauliflower - washed dried & broken into florets
1/2 cup olive oil
3 pinches sea salt
3 tbsp garam masala
1 litre white wine vinegar
1 litre water
1 red chilli
Yield 2 x No.31 bottles
Place cauliflower, oil, garam masala and sea salt into a bowl and massage thoroughly, place in oven preheated to 190 degrees C, best if placed flat on a tray with baking paper. Roast for 20 minutes turning every 5 minutes or so. Remove and allow to cool.
Heat water, vinegar and chopped chilli in saucepan, bring to a simmer and allow to cool.
Pack cauliflower into No.31 bottles top up with chilli vinegar, seal with ring, s/s lid and clip, process as per preserver type.