Cauliflower Soup

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Cauliflower Soup
Paul R. 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.

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	Giamona & Cartwright Families...

	Cauliflower Soup Paul R. 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.