Cauliflower Spaghetti Soup With Garlic Bread Recipes

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PASTA AND CAULIFLOWER SOUP FEDERICA



Pasta and Cauliflower Soup Federica image

Provided by Paul Bartolotta

Categories     Soup/Stew     Pasta     Vegetable     Parmesan     Cauliflower     Fall     Simmer     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 6

2 quarts chicken stock (page 303; not canned broth)
1 teaspoon fine sea salt
2 1/2 pounds cauliflower (preferably Romanesco), cut into 1-inch-wide florets
1/4 pound spaghetti, broken into roughly 1 1/4-inch pieces
1/2 cup extra-virgin olive oil (preferably Sicilian)
2 ounces finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano (1 cup)

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



Cauliflower Garlic Bread image

Saw this recipe on FB and a lower carb version of garlic bread and in my search to attempt healthier eating and the struggle to get veggies into my husband decided to try it. It was pretty easy and a nice fast bread when you need to get something ready in a hurry. Certainly NOT up to your regular garlic bread it was nice and I believe healthier. However; the background flavor of cauliflower was still there and I'd cut it back to half of whats called for. If I make it again I would leave out the cauliflower completely and believer then it'd be a nice addition to dinner. but I've posted here exaclty as I found it so anyone can make the decision as the want.

Provided by Bonnie G 2

Categories     Breads

Time 1h5m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 10

3 cups riced cauliflower
6 eggs, separated
1 1/4 cups almond flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons butter, melted
5 garlic cloves, minced
1 tablespoon thyme, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, for serving

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.

Nutrition Facts : Calories 146.7, Fat 12.5, SaturatedFat 6.8, Cholesterol 162.9, Sodium 578.3, Carbohydrate 3.4, Fiber 0.9, Sugar 0.9, Protein 6

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