Break the cauliflower florets into small (1/2 inch) pieces. Trim the stem end and cut into 1/2-inch pieces. Wash the cauliflower in 2 quarts of cold water blended with 2 tablespoons of vinegar. Drain and drop into a large pot of boiling salted water. Boil for 4 minutes; drain and dry well.
Heat the olive oil in a large stockpot or soup pot. Put in garlic and hot pepper flakes, and cook gently until the garlic is just beginning to brown. Do not burn. Add the cauliflower and cook for 5 minutes, stirring constantly. Do not burn. Stir in the hot broth, salt and parsley and cook until the cauliflower is tender.
To serve, ladle into individual soup bowls. Sprinkle with a generous amount of cheese and serve with more cheese on the table for those who love cheese. This is very good with heaping amounts of cheese.
Contributor: pat ciesla
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