Cauliflower Spaghetti Soup With Garlic Bread Recipes

Steps:

• 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 cook in stock than in water).
• Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.

Steps:

• Preheat oven to 375 degrees. Brush the head of garlic with about 1/2 tablespoon of the olive oil, wrap it in foil and bake it until it is tender, about 40 minutes.
• Meanwhile, trim the head of cauliflower of leaves and heavy stems and separate into florets. Rinse the florets.
• Bring a large pot of salted water to a boil, add the cauliflower and cook until it is tender, about 10 minutes. Drain.
• Heat 1 tablespoon of the remaining oil in a heavy 3-quart saucepan. Add the onion and saute until it is soft but not brown.
• When the garlic is tender, slice off the top of the head with a sharp knife and squeeze out the soft garlic pulp inside. Add the garlic and the cauliflower to the saucepan. Stir in1/2 cup of the milk and bring to a simmer.
• Transfer the contents of the saucepan to a food processor or blender and puree until smooth. Return the mixture to the saucepan and stir in the remaining milk and cream. Bring to a simmer and season to taste with salt and pepper.
• Serve the soup in warm bowls with a sprinkling of chives and a little of the remaining olive oil drizzled on top