---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews, Italian
       Yield: 6 servings
       1    Head cauliflower - large
            -(about 2 lbs.), cored and
            Separated into florets
       2 tb White wine vinegar - OR
            -cider vinegar
       4    Clove garlic - minced
     1/2 ts Crushed hot red pepper
     1/4 c  Olive oil
       4 c  Vegetable Broth - hot (see
            -recipe) OR canned
            Low-sodium chicken broth
       2 ts Salt
     1/3 c  Parsley - flat-leaf, freshly
   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.