Prepare a hot water bath canner, jars, and two-piece lids.

Cut the head of cauliflower into small florets.

Combine white wine vinegar, water, sugar, curry powder, turmeric, pickling salt, coriander seeds, brown mustard seeds, and red pepper flakes in a medium-sized saucepan. Stir the ingredients together and bring to a boil. Turn off the burner and set aside.

Fill the prepared jars with cauliflower florets, ginger, garlic, and bay leaves (break bay leaves in half if using half-pint jars).

Carefully pour the hot brine over the cauliflower mixture, leaving 1/2" headspace at the top. Remove bubbles using a wooden skewer, adding more brine if necessary.

Cover the jars with two-lids and screw until finger-tip tight. Wipe the jar with a clean dish towel.

Process the jars in a hot water bath canner for 15 minutes. When the timer goes off, turn off the heat and let the jars sit for another 5 minutes in the hot water. Remove and let cool on a clean dish towel for 12 to 24 hours or until room temperature.

Check the seals of each jar, transferring any unsealed jars to the refrigerator. Store sealed jars in a cool, dry location for up to 12 months.