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Cauliflower-Spinach Puree


Cauliflower-Spinach Puree Recipe

Ingredients:
  • 8 cups 1- to 1 1/2-inch cauliflower florets (from 2 medium heads)
  • 2 large shallots (3 to 4 ounces), peeled, halved
  • 3 cups (packed) fresh spinach leaves (about 3 ounces)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 to 2 teaspoons fresh lemon juice
Directions:
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