Categories: Soups/stews, Italian 
      Yield: 6 servings 
  
      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.