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Cauliflower Puttanesca

This vegan riff on puttanesca gets its salty and punchy flavor profile from warmed olives, capers, chiles, and jarred sun-dried tomatoes. Spoon it over cauliflower, roasted until golden then tossed with basil, parsley, and the zest and juice from one lemon.

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Your Ice Cream Cone Is Missing Marshmallow Fluff

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