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KITCHEN TESTED – Whole Roasted Cauliflower with Lemon Thyme Vinaigrette


1 qt. vegetable stock
8 cups water
¼ cup olive oil
3 Tbsp salt
3 Tbsp lemon juice
2 Tbsp butter or margarine
1 Tbsp sugar
½ tsp cumin
2 bay leaves
1 large head cauliflower, leaves and half of stem removed
2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp fresh thyme
¼ tsp crushed red pepper flakes
¼ tsp salt



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