In response to a request for Cauliflower recipes, here goes (again, they are from Alice Waters' Chez Panisse Vegetable Cookbook):

Peel garlic and onions. Remove stem and leaves from cauliflower and break into florets. Put florets, garlic, onions, herbs, and peppers in a hot sterile glass canning jar. Measure the vinegar into a saucepan, add salt, bring to a boil and boil for one minute. Remove from the heat and pour over the cauliflower; cauliflower should be covered with vinegar. Put on the lid, tighten the band, and let cool. Store in a cool, dark place for a month. Keeps 2-3 months. Makes 1 qt. Refrigerate after opening.