2 leeks (white and light green part), washed and sliced

2 large white onions, sliced

1 head of garlic, peeled (about 15 whole cloves)

2 pounds fresh or frozen cauliflower

1/4 cup Bartenura Olive Oil

2 small-medium zucchini, peeled and chunked

7 cups water

1/4 cup Tio Pepe Light Sherry or other sherry cooking wine

3 tablespoons kosher salt

1/2 – 3/4 teaspoons black pepper

1 tablespoon Bartenura Balsamic Vinegar or lemon juice

1/8 – 1/4 teaspoon crushed red pepper flakes