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Cauliflower Soup
Paul R. Giamona

   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.)

   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.