Soak the cauliflower in water for 15 minutes, cut it into bite-size pieces, rinse well, and drain.
Rinse a few twigs of fresh herbs, whatever you like or have on hand, and drop to the bottom of a 2-qt pickling or canning jar.
Next, pack the cauliflower (somewhat tightly) in the jar and set aside.
Prepare the pickling brine by combining water, salt, sugar, and vinegar in a saucepan, adding garlic, peppercorns, coriander seeds, bay leaves, and allspice berries. Bring the brine to a boil and turn off the heat.
Immediately pour the brine into the jar; transfer the spices, bay leaves, and garlic. See notes.
Close the jar with a lid and refrigerate for one week before enjoying. Keep refrigerated.