Pasta and Cauliflower Soup Federica

Pasta and Cauliflower Soup Federica
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  • 2 quarts chicken stock (not canned broth)
  • 2 ½ pounds cauliflower (preferably Romanesco)
  • ½ cup extra-virgin olive oil (preferably Sicilian)
  • ¼ pound spaghetti
  • 1 teaspoon fine sea salt
  • 2 ounces finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano

Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste. Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to ...

View full recipe at Epicurious


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