In a dry pan add in the seeds and spices (mustard, coriander, curry, ginger, chili flakes, cumin and tumeric) and toast over medium heat until just fragrant, remove from pan.

In a medium pan add the water, vinegar, sugar and salt and bring up to a boil. Stirring until sugar is dissolved. Add in the toasted spices and garlic and stir.

in a large pot bring water up to a boil and add cauliflower and cook for a couple of minutes keeping it crisp. Drain.

Place cauliflower and red peppers into a large jar or container with a lid. Fill with hot brine.

Cool, chill, seal and refrigerate for 2-3 days. Serve and use up within 2-3 weeks.