---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Soups/stews, Vegetables
       Yield: 6 servings
       1 lg Head cauliflower
       2 tb White or cider vinegar
     1/4 c  Olive oil
       4    To 6 cloves garlic
     1/4 ts To 1/2 tsp hot pepper flakes
       3 c  Hot meat broth
     1/3 c  Chopped fresh parsley
       6 oz Freshly grated pecorino
   “There’s probably no sense in making this soup if you
   don't like cauliflower.  As with so much Italian food,
   this recipe uses a few basic ingredients to showcase
   the star vegetable.  A purist would even shudder at
   the cheese!  Make this soup as garlicky and spicy as
   you like but be sure to serve lots of crusty Italian
   bread or bruschetta (toasted Italian bread brushed
   with olive oil).  When I want a soup with a bit more
   texture, I remove 1 cup of the cooked cauliflower,
   puree it, and return it to the remaining soup”
   Break the cauliflower florets into small (1/2 inch)
   pieces.  Trim the stem end and cut into 1/2-inch
   pieces.  Wash the cauliflower in 2 quarts of cold
   water blended with 2 tablespoons of vinegar.  Drain
   and drop into a large pot of boiling salted water.
   Boil for 4 minutes; drain and dry well.
   Heat the olive oil in a soup pot; add the garlic and
   hot pepper, and cook gently until the garlic is
   golden.  Add the cauliflower and cook for 5 minutes,
   stirring to prevent it from browning.  Add the hot
   broth, salt and parsley and cook until the cauliflower
   is tender.  Ladle into soup bowls and sprinkle with a
   generous amount of cheese.
   Serves 6.
   [ “We Called It Macaroni”; Nancy Verde Barr; Knopf;
   ISBN 0-394-55798-0 ]
   Posted by Fred Peters.