| 1 | Number of servings: 6 pecorino cheese - freshly grated Trim the stems from the cauliflower florets and cut them into ?inch pieces, then break the florets into ?inch pieces. |
| 2 | Fill a large bowl with 2 quarts of cold water and stir in the vinegar. |
| 3 | Add the cauliflower pieces and stir to clean thoroughly. |
| 4 | Bring a large saucepan of salted water to a boil over high heat. |
| 5 | Drop the cauliflower into the boiling water, return to a boil and cook over moderately high heat until just tender, about 4 minutes. |
| 6 | Drain the cauliflower thoroughly. |
| 7 | 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. |
| 8 | Add the cauliflower and cook for 5 minutes, stirring to prevent it from browning. |
| 9 | Stir in the hot vegetable broth, salt and parsley. |
| 10 | 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. |
| 11 | Return it to the soup, increase the heat to moderate and heat through. |
| 12 | Ladle the soup into bowls and sprinkle on a generous amount of cheese. |
| 13 | Note: make this soup as garlicky and spicy as you like and serve with lots of crusty italian bread. |
| 14 | Serves Recipe from food & wine, march, 1990 |
