Pasta al Cavalfiore

1/4 C Olive Oil
2 tbs butter (though I use lots more - about a stick)
1 Head Cauliflower, cut into florettes
Lots of Garlic Cloves
Bay leaf
Lots of dried basil--more than the 2 tbs they call for
2 cups tomatoe puree (I use crushed tomatoes)
1 can Tomato Paste mixed with about 1 cup water and stirred
Salt and lots of black pepper
2 to 4 cups mixed grated Parm and Cheddar--I tend to use a lot
1 lb of shells or farfalle pasta or spaghetti
1 1/2 lbs. ground beef, optional

Saute some of the garlic in olive oil briefly, then add the ground beef and
some salt and pepper and brown. Remove. Saute the rest of the garlic
briefly and add the cauliflower, lots of dried basil, salt and lots of
ground pepper and continue cooking over medium high heat until tender. Add
the tomatoes and the tomato paste mixture. Simmer until the sauce thickens
over medium to low for a long time (and hour or more) until the sauce
As the sauce is almost ready prepare the pasta until al dente. Drain the
pasta and place back into the hot pot and add a stick of butter until
melted. Now add the two cheeses and mix thoroughly. Then add the pasta and
cheese mixture to the sauce.

The saute of about 1 1/2 lbs ground beef with some garlic is optional,
which should be added after the cauliflower softens.

The original vegitarian recipe does not call for meat, but I really like it.

Michael Simone
Date Originated:	December 1, 2003
Last revised:	07/13/09