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  • 1 head cauliflower, (2 pounds), cored and cut into 1-inch florets (6 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, minced
  • ½ cup Paleo Chicken Broth, (see related content)
  • Kosher salt and pepper
  • 2 tablespoons minced fresh parsley, (optional)
  • InstructionsSERVES 4
  • * NOTE FROM THE TEST KITCHEN This recipe can be doubled; use a Dutch oven and increase the cooking time to about 25 minutes in step 2.
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