-
1
Someone on the list was looking for veggie recipes.
-
2
Here's one I modified, originally called Neopolitan Cauliflower Soup, but transformed by me into a CH wonder.
-
3
Trust me, you do not have to be a veghead to enjoy it.
-
4
Even more tasty when made with organic ingredients, but the real secret is to use really, really good extra virgin olive oil.
-
5
Rinse the cauliflower and trim coarsely.
-
6
Place in a large bowl with vinegar and stir to further clean the cauliflower.
-
7
Meanwhile, heat a large saucepan of salted water to boiling and heat the vegetable/faux-chicken stock.
-
8
Put cauliflower into the boiling water, return to a boil and cook over a moderately high heat till just tender, about 4 min.
-
9
Drain the cauliflower thoroughly.
-
10
Toss the cauliflower into the bowl which held the water/vinegar cleansing mix and set aside.
-
11
Once saucepan has cooled, pour in extra virgin olive oil.
-
12
Heat over medium-low heat and then drop in chopped garlic.
-
13
Cook garlic for about 3 min, until golden brown.
-
14
Then toss in boiled cauliflower, habs and peccorino.
-
15
Cook, stirring and slicing up the cauliflower further, for about 5 min.
-
16
Pour in heated broth, and add in salt, pepper, Calvin's, paprika and parsley.
-
17
Heat, then remove from heat and blend like a mofo.
-
18
I use a handblender, but whatever works for you is okay.
-
19
Point is, when you beat the heck out of the cauliflower, you get a nice creamy consistency without having to add in lowfat milk or possibly cream (bonus for vegans).
-
20
Heat through and serve.
-
21
Top with lots of Italian pecorino and you'll be one happy camper.
-
22
Add in some tasty crusty white bread (we ain't talkin' Wonderbread here, folks) and you'll be plotting a move to Italy.
-
23
FWIW, this soup keeps in my fridge for up to a week.
