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Overall Rating: 4 out of 5 4 out of 5
Great cauliflower, April 2, 2008
Guest Juud50

"I loved this recipe! It's so very easy to make. The cauliflower remains firm but tender and the garlic and olive oil keep the flavor mild. The traditional way of cooking cauliflower here in Holland is boiling it until it nearly falls apart and then covering it in a white sauce. The cabbage flavor becomes very strong and the consistency is mushy. This recipe was a refreshing change and I would certainly make it again."

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