Cauliflower benefits from being paired with spicy, salty flavours. This is a really simple way to do it, as all the flavouring comes straight from the bottle. However, it is essential to leave the cauliflower to dry for a while after you have steamed it, otherwise the water in the cauliflower washes out the flavouring.
3 tablespoons fish sauce
1 teaspoon chilli sauce
Break the cauliflower into florets and steam. Leave to dry for at least half an hour. Transfer the cauliflower to a good-sized bowl and dress it with the fish sauce and chilli sauce.
I use Squid Brand fish sauce and the aptly named Seriously Hot Caribbean Sauce, made by Cottage Delight. There are lots of different brands of chilli sauce around. I prefer mine to be hot but not too salty, and to have a little sweetness, too, and for me this one really hits the spot.