So sometime I end up with too many veggies and rather than let them go bad I try to cook them and preserve them. This time I had too much cauliflower and carrots. So I did two different things. Made mexican pickled veggies and balsamic roasted veggies. Same veggies two different tastes Balsamic Roasted Veggies Any veggie. This is cauliflower, carrot, garlic, onion 2 T balsamic vinegar 2 T dijon mustard 2 T olive oil Salt & pepper to taste Whip it till creamy toss with veggies, cook 30-40 min @ 475. Turn veggies over half way thru. Mexican Pickled Veggies Same vegetables 1C vinegar 1 C water 2T coriander 10 peppercorns 2T oregano 5 Bay leaves 2 fresh jalapeño 3 cloves garlic Bring water, vinegar spices to boil, add veggies onion, cauliflower, jalapenos, carrots... use whatever you have on hand. Reduce heat, simmer for 15 min. Remove from heat let cool to room temp. Put in jar and refrigerate. Ready to eat after it sits for 3 hours. 24 hours is better tasting.