If your pickled cauliflower has turned pink, it is likely due to a chemical reaction between the natural pigments in the cauliflower and the brine or other ingredients used in the pickling process. This color change can be a result of various factors, including pH, minerals, and other compounds in the ingredients. While the color change might be surprising, it's usually harmless and doesn't necessarily indicate spoilage. However, if you notice any unusual or off-putting odors, flavors, or textures in the pickled cauliflower, it's best to err on the side of caution and avoid consuming it.