Potato & Cauliflower Soup


4 cloves of garlic - diced
1 small head of cauliflower (or 1/2 a large) with greens
6 small thin skinned potatoes - quartered
2 quarts of water
1 cup of ricotta cheese
1/2 cup of grated cheese
1/2 tsp black pepper
Salt and pepper to taste  

Cut potatoes into quarters and place in a bowl. Coat potatoes with olive oil with a little salt and pepper and place
them in a single layer on a shallow flat roasting pan and roast them in a pre heated oven at 400 degrees for 20
minutes or until they are soft and slightly browned. When done set them aside.

While potatoes are roasting, bring 2 quarts of salted water to a boil. Cut the cauliflower from the stem and the
stems from the greens and put them in the boiling water until soft. Remove the florets from the water with a slotted
spoon or spider and set them aside to drain keeping the water with the stems and greens in the pot and lower to a
simmer as a broth to use later.

In a large sauté pan, heat 2 tablespoons of olive oil and add the cauliflower florets and garlic to the pan with a
little of the cauliflower water and sauté them smashing them either with a fork or a potato masher until it looks like
a coarse puree adding more of the hot cauliflower water as needed to keep this consistency, adding salt and
black pepper to taste.

When puree is fully cooked, lower heat to low and add ricotta with grated cheese with a little more hot cauliflower
broth to the pan and mix together. Now mix in the roasted potatoes and when everything is hot, ladle some of the
hot broth with a few of the stems and greens into a bowl. Now spoon the cauliflower and potato mixture into the
center of the bowl and serve.

Serves 4 - 6