Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
about 1 1/2 quarts
Level:
Easy

Ingredients

Directions

Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender

Add the remaining ingredients except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 2 to 3 days or in the freezer for weeks.

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Whole Roasted Stuffed Cauliflower

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