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Published: Monday, 3/5/2007

Cauliflower Casserole

cup olive oil

cup tomato sauce

2 chopped onions

2 cloves garlic, minced

1 head of cauliflower

2 teaspoons dill

1 teaspoon salt

teaspoon pepper

2 to 3 cups water

Saute onions and garlic in olive oil. Add tomato sauce and seasonings. Add water. Place florets of cauliflower in the pan and cook until tender.

Yield: 6 to 8 servings

Source: Ann Mulopulos

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