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Two More Ways to Get More for Less
tablespoons of extra-virgin olive oil
Tablespoon of chopped parsley
Large head of cauliflower
Tablespoon of chopped rosemary
Tablespoon of thyme leaves
Ground black pepper
Cut cauliflower into florets.
Use a food processor or box grater to finely chop florets.
Place riced cauliflower in a kitchen towel to ring out any excess moisture.
Heat a large skillet over medium and add oil.
Add riced cauliflower and cook for five minutes until tender.
Season with salt and pepper, and add herbs.
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