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Keep a container of this cooked vegetable in the fridge and add it to salads, soups, and side dishes all week long.

Whole Living, October 2011

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Credit: Con Poulos

Recipe Summary test

Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bringwell-salted water to a boil. Workingin batches, add cauliflowerand cook until just tender, about2 minutes. Remove with a slottedspoon and let cool completely.Reserve the water and, once cool,combine with cauliflower.

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Cook's Notes

Can be refrigerated for up to 5 days.

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