Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water 10 minutes or until crisp-tender. Drain and place in a serving dish. Set aside.
Combine butter, vinegar, chopped pimiento, chopped green pepper, sugar, and salt in a small saucepan. Bring mixture to a boil. Remove from heat, and pour over flowerets.