After harvesting the scallops from the cauliflower stem we were left with the central core. We sliced it thinly and punched out rounds. We reserved all the trimmings and discarded pieces for another cauliflower preparation. We put the sliced rounds into a vacuum bag and poured feta brine over them. We vacuum sealed them. After letting them sit for about 5 minutes we cut the bag open and tasted. The funky salty flavors of the feta permeated the cauliflower. The simple combination was one that was ended in a bright, crisp, quick cauliflower pickle. And part 2 of our complete cauliflower preparation was complete.