In a small saucepan, bring water to a boil. Add the peeled cloves of garlic. Reduce heat to a simmer and allow garlic to cook for 5 minutes.
Add vinegar and salt to water and garlic. Cook just until salt dissolves.
Stuff two wide mouth pint jars with the chopped cauliflower.
To each jar, add sprigs of dill, 1/4 teaspoon per jar of celery seeds, coriander seeds, and mustard seeds. Place 2 cloves of garlic in each jar.
Pour the brine evenly into each jar, filling until almost to the top.
Allow to cool before refrigerating.