Name: Pasta and Cauliflower Soup Federica
Cook time: 45 min
Total time: 5 hrs
Yield: Makes 6 first-course servings
Ingredients: 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)

Image may contain Bowl Dish Food Meal Soup Bowl Cutlery Spoon and Soup

Pasta and Cauliflower Soup FedericaRita Maas

Romanesco cauliflower — with its cone-shaped florets — has a more subtle, nuanced flavor than traditional varieties. The size of Romanesco cauliflower can vary widely, so we call for weight in this recipe rather than number of heads.

Recipe notes

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.