- 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)
- 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.