SPICE OF LIFE
	HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: MAIN COURSE :: HOT SAUCE
	NEOPOLITAN CAULIFLOWER SOUP 1 lg Cauliflower; cored & separated into florets 2 T White wine vinegar 1 1/2 Garlic heads; minced 1 ts Crushed peccorino or other small dried red pepper 1/4 c Olive oil (the best you can afford) 4 c Vegetable broth; hot (Vegetarian faux-chicken stock is nice too) 2 Fresh habs, minced 2 T paprika 2 ts Calvin's ("Nothing comes between me and my Calvin's... Nothing") or, if you don't have any, cayenne I suppose 2 ts Salt (Kosher salt or sea salt helps enhance the flavour) 2 ts Black ppper 1 bunch Parsley, Italian; freshly chopped Pecorino cheese; grated 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/faux-chicken 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 medium-low 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 Heat through and serve.
	BACK TO SOUPS, STEWS & CHILI