Cut off the leaves and stalk from the cauliflower, then break or cut the florets from the core. Arrange the florets in the top of a steamer over boiling water, cover and steam for 9–10 minutes or until almost tender.
Meanwhile, in a saucepan combine the red capsicum, tomatoes and stock. Bring to the boil over moderate heat, then cover and cook, stirring occasionally, for about 3 minutes or until the capsicum is almost tender.
Add the cauliflower and olives to the tomato sauce and toss to coat. Cover again and cook, stirring occasionally, for a further 2–3 minutes or until the cauliflower is tender. Season with the black pepper and serve.
Cauliflower provides vitamin C and fibre, and may also help to protect against cancer.