Pickled and Roasted Cauliflower with Curry recipes

Ingredients

• ice
• 3 1/2 pounds cauliflower, cut into 1-inch florets
• 3 1/2 pounds cauliflower, cut into 1-inch florets
• 1 quart distilled white vinegar
• 2 1/2 cups water
• 1/2 cup plus 2 tablespoons dark brown sugar
• 1 tablespoon curry powder
• salt
• 1/4 cup extra-virgin olive oil
• pepper

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