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Roasted Cauliflower Caprese
- 1/2 large head cauliflower, chopped into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups halved cherry tomatoes
- 1/2 cup basil leaves, chiffonade
- 6 ounces fresh mozzarella cheese (ciliegine-size balls)
- Olive oil and balsamic vinegar, for drizzling
Directions:View on Back to Her Roots
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