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Ingredients
  • 6 cups roughly chopped raw cauliflower (from 2 small heads)
  • 3 cloves garlic, crushed
  • 1 cup white whole wheat flour
  • 2 extra large eggs, beaten
  • ½ cup plus 2 tbsp grated Pecorino Romano
  • ¼ cup parsley, finely chopped
  • ⅓ cup hot water
  • ¾ teaspoon kosher salt and pepper
  • 4 teaspoons olive oil
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