1 head cauliflower
1 tsp. salt
water
1 clove garlic (peeled and split)
1/2 c. pimento stuffed green olives
1/4 c. olive brine
1 tbsp. olive oil

Separate cauliflower into individual flowerets, discard tough core. Cook in boiling salted water until tender, drain. Saute garlic in olive oil, add cooked cauliflower, olives and olive brine. Cover pan and simmer on low heat to blend flavors.