- 1 teaspoon salt
- 1/2 head cauliflower, cut into big chunks
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (3 ounce) can sliced black olives
- 1/2 cup water
- salt and ground black pepper to taste
- Bring a large pot of water to a boil; add 1 teaspoon salt. Cook cauliflower chunks in the boiling water until slightly softened, about 2 minutes. Drain and rinse with cold water. Cut into bite-size chunks.
- Heat olive oil in a large skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add cauliflower; cook and stir for 1 minute. Stir in water chestnuts and olives. Add water; cook until water evaporates, about 2 minutes. Season with salt and pepper.
04/04/2018
recipepes.com
Cauliflower with Water Chestnuts and Black Olives, recipe
PT15M
PT1H
5
455 calories
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