From: A Tuscan In the Kitchen
This is considered one of the great soups from the Montalcino area of Italy. It has very little broth, looking almost like a sloppy bread pudding. Serve right away.
Remove the outside leaves from the head of the cauliflower and boil them in a large quantity of salted water for about 10 minutes. Coarsely chop the cauliflower into florets and add them to the pot. Cook at a low boil until completely tender.
Drain the leaves and florets and keep the water they were cooked in.
Slice the bread, toast it, and rub both sides with garlic. Soak the bread in the cauliflower water.
Now start to build the soup. In a large bowl, or individual bowls, make a layer of bread. Sprinkle it with olive oil, salt, papper, and Parmesan. The spread a layer of cauliflower florets and leaves over the bread. Make another bread layer an dkeep building until you run out, working quickly so the soup stays hot. Serve it right away when it's hot.