Instructions: Heat 2 tbs. olive oil in a deep, heavy skillet. Add crushed garlic, bay leaf and basil. Saute about one minute, than add cauliflower, and sprinkle it with about 1 tsp. salt and pepper to taste. 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.

Mix the two cheeses together. Cook the spaghetti in plenty of boiling water. (8-10 minutes) Drain and toss with remaining olive oil, butter and half the cheese. Spread onto a platter and pour the cauliflower sauce over.

Top with more cheese. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.