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Blanched Cauliflower

  • yield: Makes 7 cups

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Ingredients

  • Coarse salt
  • 1 head cauliflower, cut into florets

Cook's Note

Can be refrigerated for up to 5 days.

Directions

  1. Step 1

    In a medium saucepan, bring well-salted water to a boil. Working in batches, add cauliflower and cook until just tender, about 2 minutes. Remove with a slotted spoon and let cool completely. Reserve the water and, once cool, combine with cauliflower.

Source
Whole Living, October 2011

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