1 med. head of cauliflower
1 can Italian style stewed tomatoes
1 1/2 tsp. garlic powder
3 or 4 parsley leaves (fresh)
2 tsp. olive oil
approximately 12 oz. egg noodles

Steam cauliflower. Keep water on side. In skillet, put olive oil, garlic powder, parsley leaves, and stewed tomatoes. Simmer these ingredients approximately 10 minutes then put cut up steamed cauliflower and saute approximately 5-10 minutes (just enough to cook everything together). Cook noodles in separate pot to desired tenderness, then put cooked noodles in the cauliflower broth (water) and leave in there for a few minutes. Pour remaining ingredients in and stir. Add Italian grated cheese (if desired). Enjoy.

Please Note: The stewed tomatoes should be crushed (with hand) before placing them in skillet.