Cauliflower with Water Chestnuts and Black Olives

Cauliflower with Water Chestnuts and Black Olives
  • 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


  1. 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.
  2. 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
Cauliflower with Water Chestnuts and Black Olives, recipe PT15M PT1H 5 455 calories

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