2 tbsp. oil
2 med. cloves garlic (chopped)
1 bay leaf
1 tsp. crumbled basil
1/2 med. cauliflower, broken into small flowerettes (2 c.)
1/4 tsp. pepper
1 can (8 oz.) tomato sauce
1/2 lb. linguine (uncooked)
1 tbsp. butter
1/4 c. grated Parmesan
3/4 c. shredded Cheddar cheese

Heat oil in large skillet. Saute garlic, bay leaf and basil for 2 minutes. Add cauliflower and pepper; saute for several more minutes until crisp-tender. Stir in tomato sauce; lower heat; simmer 20 minutes, stirring occasionally.

Cook linguine according to package; drain. Toss hot pasta with butter and 1/2 of each of two cheeses. Spread onto large platter; pour sauce on top; spread with remaining cheeses.