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!

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.

Per Serving: 468 calories; protein 16.5g; carbohydrates 75.2g; fat 12g; cholesterol 18.4mg; sodium 1288.7mg.