Cauliflower Spaghetti Soup With Garlic Bread Recipes

CREAMY CAULIFLOWER AND GARLIC SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat.
• Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized (roughly 15 minutes).
• Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
• Puree the mixture in a blender until smooth. Add some water to get it going in the blender. Then, pour the soup back into the pot.
• Stir in the cream and Parmesan cheese and simmer for 1-2 minutes.
• Season with salt and pepper to taste.
• Top with optional toppings and serve immediately.

ROASTED CAULIFLOWER AND GARLIC SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
• In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
• In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
• Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

PASTA AND CAULIFLOWER SOUP FEDERICA

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.

CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.
• Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
• While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.
• At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.
• When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.
• Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.

CAULIFLOWER SOUP WITH ROASTED GARLIC

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

ITALIAN SPAGHETTI SOUP WITH GARLIC

Steps:

• Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
• Cover and simmer 1 hour.
• Add seasonings, spaghetti and spinach.
• Simmer 10-12 minutes until spaghetti in tender.
• Drain.
• Add a small drizzle of olive oil to each bowl when serving.

CAULIFLOWER AND ROASTED GARLIC SOUP

Steps:

• Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
• Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
• Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
• Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.

GARLIC VEGETABLE PASTA SOUP

Steps:

• In large soup pot heat the olive oil and water.
• Add the garlic and onion and saute 5 minutes.
• Add the 7 cups water, bouillion, and carrots.
• Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings.
• Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.

SPAGHETTI WITH CAULIFLOWER, ALMONDS, TOMATOES AND CHICKPEAS

Steps:

• Fill a large pasta pot with water and bring to a boil. Add salt to taste and cauliflower. Boil 5 minutes, then using a Chinese skimmer, a strainer or a slotted spoon, transfer cauliflower to a bowl of cold water (do not drain the pot; you'll use the water for the pasta). Drain the cauliflower and chop medium-fine. Set aside.
• (You can do this step while you are waiting for the water to come to a boil for the cauliflower). Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in tomatoes with liquid, sugar, cinnamon, salt and oregano. Turn up heat to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Add pepper to taste.
• Add cauliflower and almonds to the tomato sauce, along with 1/4 cup cooking water from the cauliflower, and stir together. Stir in chickpeas.
• Bring water in the pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before indicated time on the package. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with the tomato and cauliflower sauce and the remaining tablespoon of olive oil. Add water from pasta only if you think the mixture seems dry. Serve, passing crumbled feta or grated Parmesan at the table for sprinkling.

CAULIFLOWER STEAKS WITH GREMOLATA

Steps:

• Slice cauliflower head into 3/4-inch-thick steaks. Heat an extra-large skillet over medium-high heat and spray with cooking spray. Working in batches, add cauliflower, reduce heat to medium, and cook until browned and lightly charred, about 5 minutes. Flip and add water; cook, covered tightly, until fork-tender, 5 to 7 minutes. Season with salt and black pepper.
• For gremolata, stir together parsley, olive oil, lemon zest, lemon juice, minced garlic cloves, salt, and pepper. Serve with steaks.