Makes 4-6 servings

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3 tablespoon grapeseed oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 teaspoons turmeric powder

1 whole clove garlic, peeled and smashed

1 small head cauliflower cut into florets

1 cup water

1 cup rice wine vinegar

1/2 cup apple cider vinegar

3 tablespoons sugar

1 teaspoon salt

1 teaspoon lapsang souchong tea for brine and 1 teaspoon lapsang souchong dry spice mixture

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1. Bring 1 cup of water to a boil. Steep 1 teaspoon of lapsang souchong tea for 4 minutes. Strain out the tea leaves and let the tea cool to room temperature. To quickly cool the tea, place it in the freezer.

2. While the tea cools, add the grapeseed oil to a medium skillet and heat over medium heat. Crush the coriander seeds, cumin seeds, and remaining teaspoon of lapsang souchong with a mortar and pestle or bottom of a heavy pot. Add the crushed seeds, tea, turmeric powder, and garlic to the pan. Stir the tea and spices and cook until everything is fragrant. Add the cauliflower florets, toss until fully coated, and cook for 7 minutes, or until slightly tender.

3. In a lidded container that can hold at least 2.5 cups of liquid, add the room-temperature lapsang souchong steeped tea, apple cider vinegar, rice wine vinegar, sugar, and salt. Seal airtight and shake to mix.

4. Once the cauliflower has finished cooking, divide it among the pint/16 oz. glass jars and pour in the tea-infused pickling liquid. Seal jars airtight and store in the refrigerator overnight or up to a week for full flavor.

Note: Lapsang souchong is a Chinese black tea with a clean, slightly sweet (think menthol) smoky flavor reminiscent of a campfire, as the black tea leaves are often dried over smoking pine needles. When infused in the pickling liquid and spice mix, the cauliflower tastes as though it was slowly smoked for hours.

Per serving (based on 6): 77 calories, 1 gram protein, 3 grams carbohydrates, 1 gram sugar, 7 grams fat, no cholesterol, 64 milligrams sodium, 1 gram dietary fiber.

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