Serves 4

The first time I made this, I was so taken with the sauce during sampling that I skipped the pasta and ate it right from the pan. I now whip up a Mediterranean version -- just the sauce and crumbled feta in place of Parmesan. Pasta or low-carb, you'll love the deep tomato flavour. Here's the original version. Try variations as you please. Manga, manga!

Ingredients

• 1/4 cup oil
• 2 tbsp butter
• 1 medium cauliflower, in florets
• 2 medium cloves garlic, crushed
• 1 bay leaf
• 2 tsp basil
• 2 cups tomatoes, pureed
• 2 cups Parmesan cheese
• Pasta of choice (linguini, spaghetti, angel hair, etc)

Instructions

1. Heat oil in a large Dutch oven. Add garlic, bay leaf and basil. Saute one minute.
2. Add cauliflower. Saute a few minutes.
3. Add pureed tomatoes and lower heat. Simmer 15 - 20 minutes or until cauliflower is tender.
4. Meanwhile, if using, prepare pasta according to package directions.
5. Serve on pasta of choice and sprinkle with cheese.

Variations

• Use crumbled feta instead of Parmesan -- or a combination of both.
• Omit the pasta and eat the cauliflower as a side dish.
• Serve on potatoes or rice.
• Instead of simmering on the stove, bake in the oven topped with the cheese to make a variation on cauliflower parmigiana.

© Charmian Christie     http://christie-corner.blogspot.com/