Name: Pasta and Cauliflower Soup Federica
Cook time: 45 min
Total time: 5 hrs
Yield: Makes 6 first-course servings
Ingredients: 2 quarts chicken stock (page 303; not canned broth); 1 teaspoon fine sea salt; 2 1/2 pounds cauliflower (preferably Romanesco), cut into 1-inch-wide florets; 1/4 pound spaghetti, broken into roughly 1 1/4-inch pieces; 1/2 cup extra-virgin olive oil (preferably Sicilian); 2 ounces finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano (1 cup)

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Pasta and Cauliflower Soup FedericaRita Maas

Romanesco cauliflower — with its cone-shaped florets — has a more subtle, nuanced flavor than traditional varieties. The size of Romanesco cauliflower can vary widely, so we call for weight in this recipe rather than number of heads.

Recipe notes

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