Recipe - Best Cauliflower Soup Ever

1 lg Cauliflower; cored &
separated into florets
2 tablespoon White wine vinegar
1 One half Garlic heads; minced
1 teaspoon Crushed peccorino or other
small dried red pepper
One fourth cup Olive oil; (the best you can
afford)
4 cup Vegetable broth; hot;
(Vegetarian fauxchicken
stock is nice too)
2 Fresh habs; minced
2 tablespoon Paprika
2 teaspoon Calvin's; ("Nothing comes
between me and my
Calvin's... Nothing") or,
if you don't have any,
cayenne I suppose
2 teaspoon Salt; (Kosher salt or sea
salt helps enhance the
flavour)
2 teaspoon Black ppper
1 bn Parsley; Italian; freshly
chopped
Pecorino cheese; grated

Someone on the list was looking for veggie recipes. Here's one I modified,
originally called Neopolitan Cauliflower Soup, but transformed by me into a
CH wonder. Trust me, you don't have to be a veghead to enjoy it. Even more
tasty when made with organic ingredients, but the real secret is to use
really, really good olive oil.

Rinse the cauliflower and trim coarsely. Place in a large bowl with vinegar
and stir to further clean the cauliflower.

Meanwhile, heat a large saucepan of salted water to boiling and heat the
vegetable/fauxchicken stock. Put cauliflower into the boiling water,
return to a boil and cook over a moderately high heat until just tender,
about 4 minutes. Drain the cauliflower thoroughly.

Toss the cauliflower into the bowl that held the water/vinegar cleansing
mixture and set aside. Once saucepan has cooled, pour in olive oil. Heat
over mediumlow heat and then drop in minced garlic. Cook garlic for about
3 minutes, till golden. Then toss in boiled cauliflower, habs and
peccorino. Cook, stirring and slicing up the cauliflower further, for about
5 minutes.

Pour in heated broth, and add salt, pepper, Calvin's, paprika and parsley.
Heat, then remove from heat and blend like a mofo. I use a handblender, but
whatever works for you is okay. Point is, when you beat the heck out of the
cauliflower, you get a nice creamy consistency without having to add milk
or cream (bonus for vegans).

Heat through and serve. Top with lots of Italian pecorino and you'll be one
happy camper. Add some tasty crusty white bread (we ain't talkin'
Wonderbread here, folks) and you'll be plotting a move to Italy. FWIW, this
soup keeps in my fridge for up to a week.

Posted to CHILEHEADS DIGEST by Edmiston edmiston@wardpress.com on May
10, 1998