1 medium head of cauliflower
1/2 tsp salt
1/4 tsp sugar (or Splenda)
1/4 tsp cracked pepper
1 bay leaf
1 Tbl olive oil
1/4 cup chili sauce
2 Tbl vinegar

Break Cauliflower into flowerettes and place into saucepan.  Cover with salted water and bring to just to a boil.  Drain. 

In the meanwhile, combine salt, sugar, pepper, bay leaf, olive oil, chili sauce, and vinegar in a saucepan and bring to just a boil. Pour hot sauce over cauliflower. Cool. Cover and store in refrigerator overnight.