Place the cauliflower and salt in a glass bowl and toss well. Cover and place in the fridge for 3 hours. Remove from the fridge and drain away any liquid. Add the cayenne pepper, sugar, chilli, coriander, lemon juice and cider vinegar. Mix well.
Heat the oil in a small frying pan, add the mustard seeds and as soon as they begin to pop, tip over the cauliflower.
BAKED LAMB SHOULDER CHOPS
SPICED BEEF WITH PICKLED CAULIFLOWER