This is a recipe for curry pickled cauliflower that has just 2g net carbs per serving.
1. Add the water, vinegar, salt and sweetener to a medium sized saucepan and heat until fully dissolved. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the ginger, garlic and spices to the pan and cook until fragrant, 1 minute. Add the cauliflower to the pan and toss to coat.
3. Cook the cauliflower until slightly tender, about 10 minutes.
4. Add the cauliflower to a glass jar or other resealable container. Pour the pickling liquid over the cauliflower and seal the container. Chill for one week in the refrigerator before serving.
Keywords: Low Carb Pickled Cauliflower, Keto Pickled Cauliflower, Curry Pickled Cauliflower