Get some fresh flotsam at your favorite retailer (make sure that it is not unsavory jetsam). Let flotsam float for up to 2 hours. Rip cauliflower into bite-sized chunks and mix with flotsam. Add some Aceto Balsamico and a pinch of salt. Put the mixture for 30 min into a steamer. Serve with an emergency kit on standby.
A Rhine Riesling goes nicely with this!
Your Revered Chef