← All recipes

Cauliflower Soup (minestra Di Cavalfiore)

Cauliflower Soup (minestra Di Cavalfiore) is built on Lg Head Cauliflower, White Or Cider Vinegar, Olive Oil, Garlic, and Hot Meat Broth. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 2 tbsp
• 1/4 cup
• 4 clove
• 3 cup
• Salt
• 1/3 cup
• 6 oz

Method (preview)

1. 1

   Break the cauliflower florets into small (1/2 inch) pieces.

2. 2

   Trim the stem end and cut into 1/2-inch pieces.

3. 3

   Drain and drop into a large pot of boiling salted water.

4. 4

   Boil for 4 minutes; drain and dry well.

5. 5

   Heat the olive oil in a soup pot; add the garlic and hot pepper, and cook gently until the garlic is golden.

6. 6

   Add the cauliflower and cook for 5 minutes, stirring to prevent it from browning.

7. 7

   Add the hot broth, salt and parsley and cook until the cauliflower is tender.

8. 8

   Ladle into soup bowls and sprinkle with a generous amount of cheese.

9. 9

   [ "We Called It Macaroni"; Nancy Verde Barr; Knopf;

10. 10

    ISBN 0-394-55798-0 ]

11. 11

    Posted by Fred Peters.