- 1/4 cup olive oil2 TBS. butter
- 1 medium cauliflower, broken into one-inch flowerets
- 3 medium cloves of garlic crushed or finely chopped
- 1 bay leaf
- 2 tsp. basil (I use fresh and a lot of it)
- fresh oregano too (the original recipe does not call for it but hey it tastes great when you add it!)
- 2 cups tomato puree (I use a can of puree or crushed tomatoes and it is 28 oz.)
- salt & lots of fresh ground black pepper
- 2 cups mixed, grated parmesan and cheddar cheeses
- 1 lb. (uncooked) thin spagetti
- Step 1: Heat 2 TBS. olive oil in a deep, heavy skillet.
- add crushed garlic, bay leaf, basil and oregano.
- Saute about one minute, then add cauliflower, and sprinkle it with about 1 tsp. salt.
- Saute until the cauliflower is tender. You might want to add a little water to it (1/2 to 1 cup) to steam it along. (I like to steam it a little on its own first and then add it)
- When cauliflower is tender, add tomato puree, and lower to a simmer. Simmer 15 or so minutes.
- Step 2: Cook the spagetti in plenty of boiling water. (8-10 minutes if it is dry pasta. It will only take about 4 mins. if it is fresh)
- Drain and toss with remaining olive oil, butter and half the cheese.
- Spread onto a platter and pour the cauliflower sauce over.
- Top with more cheese.
- Serve immediately!