Rinse the cauliflower florets well. Let them drain for a few minutes. Pour the florets in a glass bowl or jar and sprinkle with the coarse sea salt.

Cover the container with a plate or some cling film and put it aside at room temperate for 24 hours. The day after pour the cauliflower florets back in the sieve and rinse them thoroughly to remove all the coarse salt that is still sticking to it. Let the cauliflower drain for a few minutes. In a clean and dry glass jar add some cumin seeds, pepper corns and a bay leaf.

Cover with some of the drained cauliflower florets. Sprinkle again with the cumins seeds, pepper corns and bay leaves.

Fill the jar alternately in this fashion until all the cauliflower is used.

In a small saucepan pour the water an vinegar. Add the cloves and bring to a boil over high heat.

When boiling pour the hot liquid and the cloves on top of the cauliflower in the jar.

Let it fully cool down uncovered at room temperature. When cold close the jar and store it in the fridge for up to 1 month.