Ingredients:

• 1 young chicken or cornish hen, about 0.75lb
• 2lb cauliflower head
• 7 cups of water
• 1-2 cups of milk
• 1/3-1/2 cups of semolina flour, or more to taste
• Bunch of fresh green parsley
• Ground black pepper to taste
• Salt to taste
• Shredded mozzarella to each serving bowl (optional)

How to prepare, step-by-step:

1. Prepare ingredients: increase amount of semolina if you want thicker soup, amount of water may vary based on how big a cooking pot is, make sure that chicken is mostly covered with water when cooking broth:

   

2. Rinse chicken with cold water, put it to the pot and fill pot with water (about 6 cups), put pot to a high heat burner, bring to boil, reduce heat to light simmer and cook until chicken is soft (about 30-40 mins):

   

3. While chicken is cooking, clean cauliflower from leaves, separate into small florets, dice stalks into similar sized cubes:

   

4. Once chicken is cooked enough to be easily separated from bones, remove it from the pot to a plate to cool down, and salt broth:

   

5. Add prepared cauliflower:

   

6. After cooking pot content begin to boil again, stear all semolina flour in (remember, you can increase amount of semolina if you want soup to be thicker):

   

7. Remove and discard chicken skin, separate meat from bones (discard bones as well), dice meat into smaller pieces and add back to the pot:

   

8. Let soup cook, then add milk (again amount of milk can vary based on how thick you want your soup to be):

   

9. Once cauliflower is soft to your liking, season soup with ground black pepper and salt more if needed:

   

10. The soup is ready, serve it hot with a spoon or two of shredded mozzarella (optional) garnished with chopped fresh parsley: