Ingredients

• 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

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Instructions

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.