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Smashed Cauliflower

Reviewed: Jan. 17, 2013
This is so delicious once you can figure out how to get the right consistency. I would recommend halving the liquid and then draining and saving it after the cauliflower is done steaming, adding back only as much as you need to get the right consistency. After taking some cues from other reviews, I used veggie stock to keep it vegetarian and cut it in half but it was still soupy. Luckily I had another head of cauliflower that I was able to steam up and add to the original pot. That was perfect. I used 2 tablespoons butter and 1/3 cup sour cream. The flavor was amazing!
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Garlic Aioli

Reviewed: Oct. 5, 2012
This was delicious - great on falafel and veggie burgers. For a more mild garlic taste, I made it with roasted garlic. Yum!
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