Coarse or kosher salt and freshly ground pepperto taste
1cuplow-sodium chicken or vegetable broth
Heat 2 tablespoons of olive oil in a very large skillet over medium high heat. Add the cauliflower, season with salt and pepper, and cook, turning every couple of minutes, for about 8 minutes total, until it is nicely browned in spots all around. Add the broth, turn the heat to medium high, cover the pan, and simmer and for 4 minutes until the cauliflower is tender and the liquid is evaporated. Turn the cooked cauliflower into a shallow serving bowl.
Add the remaining tablespoon of olive oil to the pan, then add the peppercorns and mustard seeds. Cook for about 2 minutes, until the mustard seeds have colored a bit. Scrape the mixture over the cooked cauliflower.