Pasta and Cauliflower Soup Federica

Ingredients

• 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)

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