Categories: Relishes, Vegetables 
      Yield: 1 servings 
  
      1 lg Cauliflower                         1 pt Wine vinegar 
           - about 2 lbs., trimmed wt.         1 tb Mustard seed 
      2 oz Salt                                2    Short pieces cinnamon bark 
      1 pt Water                             1/2 ts Cloves 
      8 oz Onions                            1/2 ts Allspice 
      1 lb Sugar                               3    Little dried red peppers 
  
  Trim the cauliflower and divide it into florets.  Blanch the florets in 
  boiling salted water for 5 minutes.  Drain them and run cold water through 
  them immediately.  Slice the onions and layer them with cauliflower into 
  sterilized jars.  Heat the vinegar with the sugar and spices, and pour the 
  boiling mixture into the jars.  The florets should be submerged.  Cover and 
  seal while hot.  Ready to eat in a week, the pickle will keep in a cool 
  place all year.  Makes approximately 3 lb. pickle. 
   
  Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon 
  of cream and serve it on a plate along with pickled cauliflower, sticks of 
  cucumber, spring onions, and matchsticks of celery to dip into it. 
   
  Toss a few cauliflower florets with a haricot bean salad dressed with olive 
  oil, some of the pickling liquor, chopped garlic and parsley. 
   
  Serve them as part of an antipasto with olives and slices of salad. 
   
  Source: Elisabeth Luard in "Country Living" (British), 1988. Typed for you 
  by Karen Mintzias