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PREPARATION:Place whole trimmed cauliflower in a steaming basket in a pan with 1-inch of boiling water, Cover and cook for 15 to 20 minutes, or until cauliflower is tender. Melt butter over low heat; blend in flour, curry powder, salt, and pepper. Add 2 cups milk, stirring constantly. Cook until sauce is smooth and thickened. Stir in chopped capers. Serve hot over whole cooked cauliflower.
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