Cauliflower with Water Chestnuts and Black Olives
Ingredients20 m servings 164 cals
- 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.
- Cook's Note:
- Substitute broth for the water if desired.
Per Serving: 164 calories; 7.1 g fat; 24.6 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 1665 mg sodium. Full nutrition
ReviewsRead all reviews 2
With no flavor development for this, made for a bland dish, as expected. Not bad. Bland. I added some shredded cheese, a dab of Crystals and a sprinkling of red pepper. I added 1/2 cup of water...