Description
Italian comfort food–my mom made this when we were kids. Not many people have heard of it but it is a family favorite with lots of garlic, black pepper, and tender cauliflower simmering in a tomato broth. Serve with real garlic bread for a true Italian feast!
Ingredients
- 1 (8 ounce) baguette
- 3 tablespoons salted butter, softened, or more to taste
- 2 cloves garlic, minced, or to taste
- 1 pinch garlic salt, or to taste
- 3 cups water
- 1 teaspoon chicken bouillon base
- 1 medium head cauliflower, cut into florets
- ¾ (16 ounce) package spaghetti, broken into small pieces
- 1 ½ tablespoons olive oil
- 8 cloves garlic, minced, or more to taste
- 3 (8 ounce) cans tomato sauce
- ¼ teaspoon sea salt
- ¼ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup grated Parmesan cheese, or to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6