Saffron Pickled Cauliflower

• 1 tablespoon canola oil
• 1 teaspoon saffron
• 1 teaspoon coriander seed
• 2 teaspoon mustard seed
• 1 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 1 head cauliflower, cut into florets
• 1 bulb fennel, julienned
• 1 cup water
• 1 cup rice wine vinegar
• 1/2 cup cider vinegar
• 3 tablespoon sugar
• 1 teaspoon pickling salt

1. Heat the canola oil in a heavy skillet over medium heat. Add the mustard seed and coriander seed to the pan and cook for 1 minute. Next, add the ginger and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant but have no color. Add the cauliflower florets and fennel to the pan and toss to coat.
2. In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
3. Once the cauliflower is slightly tender, about 2 minutes, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.