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Active Time
45 min
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Total Time
5 hrs
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.
Ingredients
Makes 6 first-course servings
Step 1
Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
Step 2
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).
Step 3
Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.
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Reviews (11)
Back to TopI've made so many modifications to it, that it may not be the same soup any more. Before I put in the broth, I cook some chicken (2 breasts?), remove the chicken, and then saute onion, garlic, and chopped carrots or shredded carrots. After everything is put together, I add the juice of one lemon, salt and pepper (if you like salt and pepper in your soup, this one is really good with lots of salt and pepper), and often 1-2 T of dried herbs like English thyme, lemon thyme, oregano or marjoram. I add enough broth to cover all of the ingredients, 2-4 32 oz boxes of chicken broth. I don't usually bother with the cheese, and I use star pastas instead of spaghetti because my Little People like them. The soup tastes kind of buttery and lemony which feels wonderful on a sore throat.
cjloher
Seattle, WA
11/21/2015
住在意大利墨西拿ag(西西里岛)约20年o and remember eating a dish just like this at a local's home. This was the closest recipe I could find to what I remembered and it was delicious. Super easy and brought back great memories. The whole family ate it up!
aclines
Portland, OR
1/26/2014
Very good, very simple, very quick! I added broccoli and a bit of onion and garlic, used orzo instead for the pasta. It was divine! I will make this again.
E072065
San Pedro, CA
1/22/2012
I made this when my boyfriend was sick, as I figured it would be easy for him to eat, but tasty enough to please me, too. It was fine, but really not great. Even though I used my good homemade chicken stock, and even though we are both cauliflower lovers, we found it too boring, even for a sick person. I made 2/3 of the recipe but increased the pasta to 1/2 lb, so it ended up more like a stew than a soup. I'd probably stick to the original proportions next time, but I don't really see myself making this again.
Anonymous
Los Angeles, CA
12/28/2011
Good food doesn't get simpler than this. I completely forgot the olive oil and only had Asiago cheese but it was still totally delicious. I will make this again and again for a quick supper or side.
mollyes
Washington, DC
11/28/2010
Really good. I made it with orzo instead of broken spaghetti.
nocarrots
11/19/2010
This is a lovely soup. I used veggie stock since I don't eat meat and I also added some sauteed (almost browned) garlic. It is lovely! Eating it now!
dottz817
Boston, MA
5/12/2010
Surprisingly delicious, simple soup. We had only half of the Romanesco cauliflower required, so we added broccoli for the other half. The recipe came out tasty, topped with curls of parmesan cheese and fresh ground pepper.
Anonymous
San Francisco, CA
12/12/2009
Echoing the previous review, this is a quick and easy recipe for a sick day. I used organic stock and broth from Trader Joe's, whole wheat pasta and regular cauliflower and it came out delicious.
Anonymous
San Francisco
6/9/2008
Easy and quick. Just what the doctor ordered for a sick day at home. This is a keeper.
Anonymous
5/7/2007
I am usually a really big fan of simplistic, peasanty italian dishes like this. And a culiflower lover but I wasn't so keen on this result, it seemed a bit bland & 'mealy'
tarajosette
NY
3/24/2004
