1/4 c. olive oil
2 tbsp. butter
1 med. cauliflower, broken into 1 inch flowerets
3 med. cloves crushed garlic
1 bay leaf
2 tsp. basil
2 c. tomato puree
Salt and lots of black pepper
2 c. mixed, grated Parmesan and Cheddar cheeses
1 lb. (uncooked) thin spaghetti

1. Heat 2 tablespoons olive oil in a deep, heavy skillet. Add crushed garlic, bay leaf and basil. Saute about one minute, then add cauliflower, and sprinkle it with about 1 teaspoon salt. Saute until the cauliflower is tender. You might want to add some water (1/2 - 1 cup) to steam it along. When cauliflower is tender, add tomato puree and lower to a simmer. Simmer 15 or so minutes.