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.