Cauliflower Spaghetti Soup with Garlic Bread

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!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 468 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• 3 cups water
• 1 ½ tablespoons olive oil
• 3 (8 ounce) cans tomato sauce
• ¼ teaspoon garlic salt
• 1 pinch garlic salt, or to taste
• ¼ cup grated Parmesan cheese, 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
• ¾ (16 ounce) package spaghetti, broken into small pieces
• 8 cloves garlic, minced, or more to taste
• ¼ teaspoon sea salt

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.