Cauliflower Soup: Minestra di Cavolofiore

Recipe copyright Mario Batali, 2002. 
All rights reserved.
1/4 cup extra-virgin olive oil
2 pounds cauliflower, cut into florets
4 cups brown chicken stock, recipe follows
2 cloves garlic, sliced
2 bay leaves
1 cup crushed tomatoes
Pinch red pepper flakes
Salt and pepper
1 pound mezza ziti (half-sized ziti) 

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a
separate stockpot, heat the olive oil over medium-high heat, and add
the cauliflower. Stir over high heat for 5 minutes, seasoning until
the cauliflower is just beginning to get tender. Add the chicken
stock, garlic, bay leaves, tomatoes, pepper flakes, and salt and
pepper, to taste, and bring to a boil. Reduce to a simmer and cook
until the cauliflower is tender, about 15 minutes. Add water if
necessary to ensure that all the cauliflower is submerged in hot
liquid. Add the ziti to the boiling water and cook until not quite
done. Drain and add to the simmering soup to finish cooking. Season
with salt and pepper, and serve.