Recipe courtesy of Rachael Ray
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Total:
18 min
Prep:
3 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets. Discard the water from the pot.

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