1 tbsp. vegetable oil
1/3 c. sliced or slivered almonds
1 med. to lg. cauliflower, broken into flowerets
1 tbsp. butter
1/2 c. water
1 tbsp. water
1 tbsp. cornstarch
Salt and pepper

Heat oil in wok or large frying pan. Stir in almond until they are golden. Remove to absorbent paper. Add butter and flowerets and stir over medium heat, about 3 minutes. Add 1/2 cup water and pepper to taste. Cover and simmer 5 minutes. Mix cornstarch with remaining water. Pour into wok and stir until sauce thickens. Should be tender-crisp. Sprinkle with nuts. Serve hot.