1 c. sliced cauliflower flowerets
1/2 c. water
1 (2 oz.) jar sliced pimentos (reserve 2 tsp. pimentos)
1 (8 oz.) can pineapple chunks (drain but reserve juice)
1 tbsp. cornstarch
1 c. green pepper chunks
1 tbsp. vinegar
1 tsp. paprika
1/2 tsp. beef bouillon granules

Cook cauliflower in water, covered, for 5 minutes or until crisp-tender (do not drain). Puree pimentos in blender (except reserved 2 teaspoons). Combine cornstarch and pineapple juice; add to cauliflower. Add green pepper and cook, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes more. Add pineapple, pureed pimento, vinegar, paprika, bouillon granules and reserved pimento. Heat through. Serve with rice and/or teriyaki marinated steak.