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1
Prepare a large ice bath.
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2
In a large saucepan of salted boiling water, blanch the cauliflower until just starting to soften, 1 to 2 minutes.
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3
Drain and transfer to the ice bath to cool.
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4
Drain again.
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5
In a large saucepan, combine the vinegar with the water, sugar, curry powder and 1 tablespoon of salt and bring to a boil, stirring to dissolve the sugar.
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6
Remove from the heat, stir in the cauliflower and let cool completely.
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7
Refrigerate for 1 hour.
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8
Drain the cauliflower; reserve the brine to pickle more vegetables, if desired.
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9
Preheat the oven to 375.
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10
On a large rimmed baking sheet, toss the cauliflower with the olive oil and season with salt and pepper.
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11
Roast for about 35 minutes, stirring once or twice, until tender and browned in spots.
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12
Transfer the cauliflower to a platter and serve.
