Heya. I got this really simple, basic recipe from a cookbook I became obsessed with for a while. It's really good.

Cauliflower with Garlic and Pepper (From Quick & Easy Vietnamese)
"Cook the cauliflower until it's tender and nicely seasoned, but still in posession of a little crunch. You could add a splash of sesame oil just before that last toss for a delicious variation, or try cooking broccoli florets the same way. This is usually served hot with rice, soup, and other dishes, but I also like it at room temperature or cold if I have any left over."

Ingredients:
2 tablespoons vegetable oil
1 tablespoon chopped garlic
About 4 cups small cauliflower florets
2 tablespoons fish sauce
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon black pepper
2 green onions, trimmed and cut into 1-inch lengths
2 tablespoons coarsely chopped fresh cilantro, dill, or mint

Cooking:
Heat the oil in a large skillet over medium-high heat until a bit of garlic sizzles at once, and then add the garlic. Toss well and add the cauliflower. Cook for 1 minute, and then toss well, exposing the other sides to the hot pan. Add the fish sauce, water, sugar, pepper, and green onions and cook, tossing often, until the cauliflower is tender but still pleasantly crunchy, about 2 minutes. Stir in the cilatro, toss once more, and transfer to a serving plate deep enough to hold the sauce, or to a shallow bowl. Serve hot or warm.

(end recipe)

So there you have it. I like it with cilantro and haven't tried the dill or mint yet. I might try it with dill if I were serving it with fish. Like a lemony salmon. The dill would go nicely with that. Or, god forbid, I was making lamb or something (ew. I won't be making lamb) I'd try the mint.