Pasta and Cauliflower Soup Federica

Name: Pasta and Cauliflower Soup Federica
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms cauliflower (preferably Romanesco), cut into 1-inch-wide florets; 2 liters chicken stock (page 303; not canned broth); 118 milliliters extra-virgin olive oil (preferably Sicilian); 237 milliliters ounces finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano; 1 teaspoon fine sea salt; 2 kilograms spaghetti, broken into roughly 1 1/4-inch pieces

Pastan and Cauliflower Soup Federica might be just the main course you are searching for. This vegetarian recipe serves 6. One serving contains 1506 calories, 56g of protein, and 31g of fat. From preparation to the plate, this recipe takes roughly 5 hours. It is perfect for Autumn. A mixture of cauliflower, sea salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Stock

Equipment you will use

Pot

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 cook in stock than in water).

Ingredients you will need

Cauliflower