Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head cauliflower - large 1/4 c Olive oil
-(about 2 lbs.), cored and 4 c Vegetable Broth - hot (see
Separated into florets -recipe) OR canned
2 tb White wine vinegar - OR Low-sodium chicken broth
-cider vinegar 2 ts Salt
4 Clove garlic - minced 1/3 c Parsley - flat-leaf, freshly
1/2 ts Crushed hot red pepper -chopped

Number of Servings: 6

Pecorino cheese - freshly grated

1. Trim the stems from the cauliflower florets and cut them into 1/2
inch pieces, then break the florets into 1/2-inch pieces. Fill a
large bowl with 2 quarts of cold water and stir in the vinegar. Add
the cauliflower pieces and stir to clean thoroughly. Bring a large
saucepan of salted water to a boil over high heat. Drop the
cauliflower into the boiling water, return to a boil and cook over
moderately high heat until just tender, about 4 minutes. Drain the
cauliflower thoroughly.

2. In a large saucepan, cook the garlic and hot red pepper in the
olive oil over moderately low heat, stirring occasionally, until the
garlic is golden, about 3 minutes. Add the cauliflower and cook for
5 minutes, stirring to prevent it from browning. Stir in the hot
Vegetable Broth, salt and parsley.

3. Using a slotted spoon, remove 1 cup of the cooked cauliflower
from the soup and puree it in a blender or food processor until
smooth. Return it to the soup, increase the heat to moderate and heat
through. Ladle the soup into bowls and sprinkle on a generous amount
of cheese.

NOTE: Make this soup as garlicky and spicy as you like and serve
with lots of crusty Italian bread.

Serves 6.

Recipe from Food Wine, March, 1990.

Posted By Michelle Bass. Courtesy of Fred Peters.

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