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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
