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Instructions
add to shopping list 1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups) 1/2 cup plus 1 tablespoon extra-virgin olive oil 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup white-wine vinegar 1 1/2 tablespoons finely chopped shallot 2 heads [...]
Read the recipe at epicurious.com
Ingredients
- wine
- vinegar
- olive
- florets
- cauliflower
- salad
- whites
- romaine
- shallots
- roast
- nuts
- hazelnut
Read all recipes from epicurious.com
Ingredients
- wine
- vinegar
- olive
- florets
- cauliflower
- salad
- whites
- romaine
- shallots
- roast
- nuts
- hazelnut
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