Add cauliflower florets to a large mason jar or glass container (using as many as needed), along with habanero peppers, jalapeño pepper, garlic, and lime juice. Set aside.
To a small saucepan add distilled white vinegar, apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar.
Taste and adjust flavor as needed, adding more salt or sugar to taste.
Pour the hot brine over the cauliflower until your glass container(s) are full. Ensure the cauliflower is fully submerged. If needed, add more vinegar or a little water to cover.
Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
*Escabeche (spicy cauliflower) recipe adapted from The Mostly Vegan; flavors inspired by the escabeche at Fresa's. *If you aren't into heat, you can omit the spicy peppers and still have delicious pickled cauliflower. *Nutrition information is a rough estimate.