Source: Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics
Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add garlic and sauté for 1 minute.
Add cauliflower and most of the salt. Turn up the heat to medium high and sauté for 5 minutes. Add 3 tablespoons of water, cover and cook for 5 minutes more.
Stir in tomato puree, parsley, thyme; bring to a simmer and cook for 15 minutes, stirring occasionally. Season with remaining salt and pepper.
Cook pasta according to package instructions. Drain. Transfer to a large bowl. Pour the cauliflower sauce over pasta and add remaining oil, butter, cheese and basil and toss until everything is coated. Finish with more Parmesan cheese if desired.