1 med. head cauliflower, separated into flowerets
1 lb. spaghetti
5 cloves garlic, minced
2 tbsp. olive oil
1/4 c. minced parsley
1/2 c. butter
Freshly ground pepper
1/2 c. freshly grated Parmesan cheese plus additional cheese

Cook cauliflower in large amount of boiling, salted water. When almost tender, add spaghetti and cook until spaghetti is al dente. While cauliflower is cooking, saute garlic in olive oil about 1 minute. Add parsley and butter and cook over low heat, until hot and bubbly. Drain spaghetti and cauliflower; add garlic butter and toss gently. Add grated cheese and toss again. Serve with additional ground pepper and freshly ground pepper.