1 1/2 to 2 lbs. sausage meat
2 boxes (10 oz.) frozen cauliflower or fresh
2 med. onions, chopped
1 lb. elbow macaroni
Romano or Parmesan cheese, grated
1 clove garlic, minced
Basil, oregano, Italian seasoning, salt & pepper to taste

In a heavy frying pan with a little oil saute onions and garlic until transparent, remove and set aside. Take sausage meat and frozen cauliflower and saute until sausage meat is thoroughly cooked and cauliflower can be easily cut. Add onions and garlic and seasonings to taste.

Cook pasta according to directions. Drain but reserve about 2 cups of the liquid. Mix the sausage, cauliflower mixture to the pasta adding the reserved liquid if needed to make it moist. Top with grated cheese.