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  • 1 2-lb. head cauliflower, cut into florets (6 cups)
  • 2 medium russet potatoes, peeled and cubed (2 cups)
  • 1 cup chopped sweet onion
  • 4 cloves garlic
  • 3 to 4 tablespoons white wine vinegar
  • 4 cups low-sodium vegetable broth
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  • Chopped fresh herbs, such as parsley, thyme, or basil
  • Freshly ground black pepper, to taste
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