Pasta, cauliflower, and lots of garlic simmer together in a tomato-based broth and served alongside homemade garlic bread--making this a true Italian feast.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
468 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.
Ingredients
3 cups water
3 (8 ounce) cans tomato sauce
1 pinch garlic salt, or to taste
2 cloves garlic, minced, or to taste
1 (8 ounce) baguette
3 tablespoons salted butter, softened, or more to taste
1 teaspoon chicken bouillon base
1 medium head cauliflower, cut into florets
8 cloves garlic, minced, or more to taste
0.25 teaspoon freshly ground black pepper
1.5 tablespoons olive oil
0.25 cup grated Parmesan cheese, or to taste
0.75 (16 ounce) package spaghetti, broken into small pieces
