1 tbsp olive oil
1 head of cauliflower cut into florets
1 onion cut in bite size pieces
2 cloves garlic minced
1/4 c white wine
4 cups water
1 tbsp veggie bouillon
2 bay leaves
1 small can tomato sauce
4 oz. dry pasta
Sauté cauliflower and onions in oil till lightly brown. Add garlic and stir a few times, then deglaze the pan with wine.
Add the water, bouillon, bay leaves and tomato sauce, bring to a boil and then simmer for about 20 minutes. Cauliflower should be getting soft.
Add the pasta and cook for about 10 minutes, the pasta should absorb most of the water, turn off heat and let stand covered for about 5 minutes. Remove the bay leaves before serving.
Add salt and pepper to taste.
Serves 4: 327 calories per serving, 1308 for the whole dish.
Top off this dish with a tbsp of parmesan cheese. Use a rounded pasta like shells or orecchiette. We used conchiglie this time.
Some parsley for garnish would be nice and I think adding carrots would also make it sweeter, I’ll try that next.
“White Burgundy – The birthplace of the Chardonnay varietal, this elegant white wine will compliment a savory cauliflower soup without adding too much of the buttery punch that the California styles tend to have. Serve chilled in a white wine glass.”
– Damian Kelley