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4-5 pounds cauliflower (about 2 large), core removed
½ cup extra-virgin olive oil
6 cloves of garlic, peeled whole clove
¼ cup capers
½ cup olives, lightly crushed and pitted
½ tablespoon fresh chopped thyme
2 tablespoon fresh rough chopped rosemary
1 lemon, large diced
1 teaspoon kosher salt
Freshly ground black pepper
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1st Keep
 jlkinleesburg
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