• 1 medium head of cauliflower
• 1 medium to large sweet red pepper diced
• 2 medium ripe tomatoes coarsely chopped
• 1 medium onion coarsely chopped
• 1/3 cup of chicken broth or water
• ½ cup black olives sliced
• 4 Tbspns extra virgin olive oil
• sea salt and freshly ground black pepper to taste

Wash the cauliflower and cut into medium sized florets or pieces. In a large pot steam the cauliflower 9 to 10 minutes or just until tender, drain this and set aside. In a saucepan heat olive oil slightly and add the red pepper, onion and tomatoes. Stir fry quickly for about 3 to 4 minutes. Add the chicken broth or water and bring to a boil over moderate heat. Cover pan and cook, stirring, about three minutes or until peppers are almost tender. Add cauliflower and olives and toss to coat. Cover pan and continue to cook, stirring, 2 to 3 minutes or until cauliflower is fork tender. Season with salt and pepper. Makes 4 servings.