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Ingredients
  • 1 medium head cauliflower, cut into small florets
  • 2 large shallots, halved lengthwise
  • 6 cloves garlic, smashed
  • ½ teaspoon ground cumin
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • 4 cups low-sodium vegetable broth, warmed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon lemon juice
  • 2 tablespoons pine nuts or sliced almonds, toasted
  • Crushed red pepper & chopped fresh oregano for garnish
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