Heat oil in a wok or large frying pan.
Stir in almonds until they are golden.
Remove to absorbent paper.
Add butter and flowerets and stir over medium heat for 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 gently until sauce thickens.
Cauliflower should be tender-crisp.