1 lg. head cauliflower (about 2 lb.), cored and separated into flowerets
2 tbsp. white wine vinegar or cider vinegar
4 lg. cloves garlic, minced
1/2 tsp. crushed red hot pepper
1/4 c. olive oil
4 c. hot vegetable broth
2 tsp. salt
Pepper to taste
1/3 c. freshly chopped fresh parsley
Freshly grated Pecorino or Parmesan cheese

Trim stems from cauliflower flowerets and cut them into 1/2 inch pieces, then break the flowerets into 1/2 pieces. In a large bowl, put 2 quarts of cold water, vinegar and cauliflower, stirring to clean the cauliflower thoroughly. Bring a large pan of salted water to boil over high heat. Add the cauliflower, bring to a boil and cook for 4 minutes at moderate heat. Drain.

In a large saucepan, cook the garlic and red hot pepper in the olive oil over moderate heat until the garlic is golden, about 3-4 minutes. Add cauliflower, cook for 5 minutes and stir to prevent burning. Add the broth, salt, pepper, and parsley.

With a slotted spoon, take 1 cup of the cooked cauliflower from soup and puree it in a blender. Return it to soup and heat the soup well. Ladle into bowls and serve with a generous amount of cheese sprinkled on top.