Isola delle Femmine Connection

Cauliflower Soup Paul Giamona Ingredients:    1 large fresh cauliflower divided into florets    6-8 cloves crushed garlic    2 tablespoons olive oil    8 cups water    chopped fresh parsley    salt and pepper to taste    pasta (cut spaghetti, ditalini, stars, etc.) Directions:    Place all ingredients in a large soup kettle or dutch oven.  Bring to a boil.  Reduce heat and simmer until cauliflower is tender.  Return to boil and add pasta.  Cook until al dente.  Serve with grated parmesan or romano cheese.    This soup has a strong garlic taste.  If this in not your favorite flavor, reduce the number of garlic cloves. Home  Surnames  Records Isola Photos Immigrant Photos Fishing Photos  Researchers Monuments Santa Rosalia  Fishing  In the News  Cookbook  World War II  Guestbook   E-Mail