or Savoury Pasta Sauté
Balance in this dish is everything: underdo it, and it will be bland; overdo it, and it will be banal. The cauliflower’s the thing. If it is upstaged, then all you have is tomato soup with cauliflower floaters, and tomato soup is such a bad idea, cauliflower floaters ain’t gonna help it.
Enjoy the shining
* Now add boiling water and chicken broth in equal measure, to just cover the cauliflower. Bring the liquid to a simmer, put the cover on the pot ajar, and simmer lively until the cauliflower florets are soft enough to mash into a chunky soup. Finish cooking the cauliflower chunks to quite al dente (very firmly tender), tasting and correcting their broth for salt. (You could add hot red pepper, if you like it hot.)
* Meanwhile, in a large frying or braising pan, sauté an abundant mound of chopped garlic in an abundant pool of extra virgin olive oil over mild heat until just golden. Off heat, add in one or two anchovy fillets, chopped very finely, and use a spatula to mash and mix it into the garlic and oil. You could also add hot red pepper, if you like it.