Cauliflower Spaghetti Soup With Garlic Bread Recipes

PASTA AND CAULIFLOWER SOUP FEDERICA

Steps:

• 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 (pasta takes longer to cook in stock than in water).
• Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.

CAULIFLOWER GARLIC BREAD

Steps:

• Preheat oven to 350° and line a 9-x-5" loaf pan with parchment paper. In a medium bowl, microwave cauliflower for 3 to 4 minutes or until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
• In a medium bowl, beat egg whites until stiff peaks form. Set aside.
• In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic and about a quarter of the whipped egg whites. Beat until well combined, then stir in microwaved cauliflower. Fold in the remaining egg whites and mix until just incorporated. (Mixture should be fluffy.) Fold in the thyme and most of the parsley (save some for topping).
• Transfer batter to the lined loaf pan and sprinkle with more herbs. Bake until the top is golden, about 45 to 50 minutes. Let cool completely before slicing.
• Sprinkle slices with Parmesan and more parsley.
• Cauliflower Garlic Bread.
• TIP: be sure to prep riced cauliflower early and remove as much moisture as possible prior to mixing.