Cauliflower With Water Chestnuts And Black Olives Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium heat and saut��� garlic until fragrant.
• STEP 2.Add cauliflower florets to the skillet and cook until slightly tender.
• STEP 3.Stir in water chestnuts, black olives, soy sauce, and sesame oil.
• STEP 4.Cover the skillet and cook for 5-7 minutes, or until the cauliflower is cooked to your desired tenderness.
• STEP 5.Remove the lid and cook for an additional 2-3 minutes to allow any excess moisture to evaporate.
• STEP 6.Serve the cauliflower with water chestnuts and black olives hot, garnished with chopped green onions.

Cooking Tips

• You can add other vegetables like bell peppers or snap peas to the skillet for added color and flavor.
• Feel free to adjust the amount of soy sauce and sesame oil to suit your taste.
• Leftover cauliflower can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover cauliflower in an airtight container in the refrigerator.
• Reheat the cauliflower in the microwave or on the stovetop before serving.
• Serve the cauliflower with water chestnuts and black olives as a side with grilled chicken, fish, or tofu.