1/4 c. olive oil
2 tbsp. butter
3 garlic cloves, chopped fine
1 bay leaf
2 tsp. basil
1 med. cauliflower, broken in 1 inch pieces
1 tsp. salt
1/2 to 1 c. water
2 c. tomato sauce
1 lb. spaghetti
1 tbsp. olive oil
2 c. mixed grated Parmesan and Cheddar cheese

Heat oil and butter in skillet. Add garlic, bay leaf and basil. Saute about 1 minute, then add cauliflower and sprinkle with 1 teaspoon salt. Saute until cauliflower is golden. Add 1/2 to 1 cup water, cover and steam until tender. Add tomato sauce and simmer 15 minutes.

Cook spaghetti, drain and toss with 1 tablespoon olive oil and 1 cup of cheese. Spread on platter. Top with cauliflower and sauce, then add remaining cheese. Serve immediately. Serves 6.