Combine the cauliflower with ½ cup water in a large skillet or stir-fry pan.
Cover and steam over medium heat until tender but still firm, about 8 minutes.
Drain any water from the pan, then stir in a little of the oil from the sun-died tomatoes. Turn the heat up to medium-high, and continue to cook until the cauliflower is touched here and there with brown spots, stirring often.
Stir in the dried tomatoes and cook for 2 to 3 minutes longer. Season with salt and pepper, top with basil if desired, and serve.