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6 cups roughly chopped raw cauliflower (from 2 small heads)
3 cloves garlic, crushed
1 cup white whole wheat flour
2 extra large eggs, beaten
1/2 cup plus 2 tbsp grated Pecorino Romano
1/4 cup parsley, finely chopped
1/3 cup hot water
3/4 teaspoon kosher salt and pepper
4 teaspoons olive oil
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1st Keep
 rattyrowe
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