1 head cauliflower, cut into florets
3 cloves garlic, chopped
1/3 c. olive oil
1/4 tsp. black pepper
1 tbsp. salt
1 fresh tomato, chopped
1/4 tsp. bay leaves
1/4 lb. pepper ham, cut into sm. pieces
1/2 lb. elbow or shell macaroni

Using a 4 quart pot, place in all ingredients except the macaroni. Add enough water to cover the cauliflower. Bring to boil using a medium-high heat. Reduce heath to low and cook 20 minutes, covered. Cook the macaroni according to the directions on the package. Drain the macaroni and mix into the pot with the cooked cauliflower. Heat for a few minutes and serve. Makes 4-6 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.