Roasted Cauliflower With Currant-Parsley Sauce
INGREDIENTS
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2small heads cauliflower (about 3 pounds total), each cut into large wedges
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5tablespoonsolive oil
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kosher salt and black pepper
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1cuplong-grain white rice
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1/4cupdried currants
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1/4cuptorn fresh flat-leaf parsley leaves
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2tablespoonscapers, coarsely chopped
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2tablespoonsred wine vinegar
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chopped toasted almonds, for serving
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