Kal-iflower Stoup Rachael Ray   From Every Day with Rachael Ray August-September 2006 4 SERVINGS 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan 2 russet potatoes, peeled and cut into ½-inch dice 1 large onion, chopped 5 garlic cloves, finely chopped 3 tablespoons finely chopped fresh rosemary (about 5 sprigs) Salt and freshly ground pepper 1 large head cauliflower (about 2 ½ pounds)- quartered, cored and chopped 2 jarred roasted red peppers—drained, patted dry and chopped 6 cups chicken broth 1 pound kale, stems stripped off and discarded and leaves thinly sliced ¼ teaspoon freshly grated nutmeg, or to taste Freshly grated Pecorino Romano cheese, to pass around the table 4 onion rolls, toasted until crusty and cut into 1-inch-wide sticks 1. Heat the EVOO, 3 turns of the pan, in a medium pot over medium-high heat. Add the potatoes, onion and garlic as you chop them; season with the rosemary, salt and pepper and cook, stirring frequently, until the vegetables soften a bit, 7 to 8 minutes. Add the cauliflower and cook for a few minutes. Stir in the peppers and chicken broth, cover and bring to a boil. Add the kale to the pot by the handful, letting each handful wilt before adding the next. Season with the nutmeg and cook for 5 minutes, then adjust the salt and pepper. 2. Ladle the stoup into bowls and sprinkle with the grated Pecorino Romano at the table. Pass around the crusty onion-roll sticks for dunking.

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