|Cauliflower||1 Medium, divided into florets|
|Ground turmeric||2 Teaspoon|
|Chili powder||2 Teaspoon|
|Black mustard seeds||1 Tablespoon, crushed|
|Garam masala||2 Teaspoon|
|Fresh root ginger||5 Ounce, sliced|
Place the cauliflower in a pan and pour over sufficient water to cover.
Bring to the boil, then drain and cool.
Place the cauliflower sprigs in a large glass jar and add the remaining ingredients.
Cover with a lid and shake well.
Keep the covered jar of pickle in a warm cupboard or in the sun for a few days before using it.
Thereafter, store in a cool place.