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12 Kalamata olives, finely chopped
4 teaspoons drained capers, finely chopped
2 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil, divided
1 whole cauliflower, chopped into florets
4 tablespoons fresh Italian (flat-leaf) parsley, chopped
salt and pepper, to taste
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1st Keep
 XByron
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