For the Cauliflower

1. Heat the oil in a medium sized pot.
2. In a large bowl, combine the dry ingredients. Add the almond milk and whisk until smooth. Stir in the cauliflower until well coated.
3. Gently place the cauliflower florets in the heated oil. Cook for 5-6 minutes or until golden brown. Using a slotted spoon, take the cauliflower out of the oil and place on a tray with a paper towel to absorb the excess oil.

For The Curry Pickling Sauce:

1. Heat a large frying pan over a moderate heat with the oil, add the onions and sauté for about 4-5 minutes until soft and translucent. Add the curry powder, turmeric, paprika, coriander, cumin, ginger and bay leaf and cook for another minute or two.
2. Lower the heat and add the sugar, stir in with the onions. Add the water and vinegar and stir until the sugar has dissolved. Allow to simmer for 25-30 minutes or until the liquid has reduced by a third.
3. Once reduced, combine the corn flour with 250 ml (1 cup) of water and add it into the curry pickle sauce. Stir until it has thickened.
4. Layer the sauce and cauliflower florets in two sterilised jars. Make sure each floret is covered in the sauce. It is important to use the sauce while it is still hot so that the cauliflower can absorb the flavours in the sauce well.
5. Allow to pickle for at least 1 hour. The longer the mixture stays in the jars, the more the flavour will intensify.
6. This pickle mixture can last for up to 1-2 months in an airtight, sterilised jar stored in the fridge.

To Serve:

1. Mix the Violife Vegan Dairy-Free Greek White Cheese with water to make a spread. Smear over the two slices of sourdough and top with the Cape Malay Pickled Cauliflower. Finish with fresh coriander and enjoy!