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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