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Ingredients
| 4 tablespoons extra-virgin olive oil | 1/2 cup basic tomato sauce | |
| 1 medium head of cauliflower, fibrous bottom end trimmed | 4 cups chicken stock | |
| 1 medium red onion, cut into 1/2-inch dice | 6 ounces mezzi rigatoni | |
| 3 bay leaves | Coarse sea salt, to taste | |
| 8 small cloves garlic, peeled | Freshly ground black pepper, to taste |
directions
Total:
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1
Remove the cauliflower core and surrounding leaves and coarsely chop. Divide the head of the cauliflower into bite-sized florets. In a large pot, heat the olive oil over medium-high heat until hot. Add the cauliflower florets, chopped core, onion, bay leaves and salt and cook, stirring frequently until just beginning to become tender and lightly browned.
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2
Add garlic cloves to the pot. Add tomato sauce (see the video on the app to learn how to make) and chicken stock and water if needed to bring the level of liquid to cover the cauliflower. Stir and bring to a boil. Reduce the heat to a simmer and cook uncovered until the cauliflower is very tender, about 25 minutes.
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3
Add more water to bring the liquid back, to its original level, season to taste with Salt and pepper, and bring to a boil. Add the rigatoni and cook at a low boil for the exact time the package instructions call for.
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4
At exactly the time indicated on the package instructions, the soup will be ready. The soup should be thick and relatively emulsified from the starch of the pasta boiling together with the broth. Check the seasoning. Serve the soup hot with freshly ground black pepper and a drizzle of olive oil.
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5
RECIPE NOTE: The liquids in this recipe (Basic Tomato Sauce, chicken stock, and water) can all be preheated ahead of time to speed up the cooking time, this means more pots on the stove. For easier clean up, add the liquids cold, using only one pot for cooking and simply wait for the liquid to return to a boil before moving on to the next step.
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