Pasta and Cauliflower Soup Federica

Course Appetizers Total Time 5hs

Ingredients in this Recipe

1 teaspoon fine sea salt
1/2 cup extra virgin olive oil (preferably Sicilian)
1/4 pound spaghetti, broken into roughly 1 1/4 inch pieces
2 1/2 pounds cauliflower (preferably Romanesco), cut into 1 inch wide florets
2 ounces finely grated Pecorino (preferably Sicilian) or Parmigiano Reggiano (1 cup)
2 quarts chicken stock (page 303; not canned broth)

See Full Recipe at Epicurious