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Print this Recipe    Cauliflower Pasta

Cauliflower Pasta Soup

1 large cauliflower, cut into flowerets
5 cups stock
6 oz farfalle pasta
2/3 c. milk or half and half
grated nutmeg
cayenne pepper to taste
1/4 cup freshly grated Parmesan
salt
pepper

In a large saucepan, add cauliflower to the stock and simmer for
10 minutes. Remove cauliflower and place in the bowl of a food
processor.

Increase heat of stock to boiling. Add the pasta to the soup stock
and cook for 10 minutes. Drain, reserving stock. Pour the cooking
liquid into the blender with the cauliflower. Add milk, nutmeg
and cayenne. Blend until smooth.

Pour into a clean saucepan, then stir in the pasta. Reheat the
soup and stir in the Parmesan until melted. Taste for seasonings
and add salt and pepper to taste.

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