1 lrg Cauliflower, cored & separated into florets |
1 cauliflower |
$1.49 per pound
|
$2.76 |
2 Tbsp. White wine vinegar |
2 tbsp |
$3.39 per 12 fluid ounces
|
$0.28 |
1 1/2 x Garlic heads, chopped |
1 1/2 garlic cloves |
$4.00 per pound
|
$0.04 |
1 tsp Crushed peccorino or possibly other small dry red pepper |
1 tsp |
$3.29 per pound
|
$0.02 |
1/4 c. Extra virgin olive oil, (the best you can afford) |
1/4 cup |
$5.99 per 16 fluid ounces
|
$0.75 |
4 c. Vegetable broth, warm, (Vegetarian faux-chicken stock is nice too) |
4 cup |
$3.69 per 32 ounces
|
$3.82 |
2 Tbsp. Paprika |
2 tbsp |
$1.79 per ounce
|
$0.87 |
2 tsp Salt, (Kosher salt or possibly sea salt helps enhance the flavour) |
2 tsp |
$2.91 per 16 ounces
|
$0.08 |
1 bn Parsley, Italian, freshly minced Pecorino cheese, grated |
1 bunch |
$1.09 per cup
|
$1.09 |
Total Recipe |
$9.71 |