Master chef Juarez Goncalves De Azevedo of Crowne Plaza Today, Gurgaon, cooks up a hot Brazilian soup. Heat olive oil in a saucepan, add butter and one tablespoon of chopped garlic followed by leeks, celery, onions, and the remaining garlic. Throw in the pepperoni, sauté for 5 minutes and keep aside. Cut the cauliflower florets into small pieces, toss in butter and roast in oven at 18