Pasta and Cauliflower Soup
2 quarts prepared chicken stock
1 teaspoon fine sea salt
2 and 1/2 pounds cauliflower, cut into 1-inch wide florets
1/4 pound spaghetti, broken into roughly 1 and 1/4-inch pieces
1/2 cup extra-virgin olive oil
2 ounces finely grated Pecorino or Parmigiano-Reggiano (1 cup)
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.
Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese. Makes 6 first-course servings.