Source: Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics

  • ¼ olive oil, divided
  • 3 cloves garlic, minced
  • 1 medium head cauliflower, broken into bite sized florets
  • 1 teaspoon salt
  • 3 tablespoons water
  • 2 cups tomato puree
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon finely chopped thyme (or ½ teaspoon dried)
  • 1 pound uncooked pasta
  • 2 tablespoons butter
  • 1 ½ cups grated cheddar cheese
  • ½ cup freshly grated Parmesan cheese plus more to taste
  • 2 teaspoons finely sliced basil

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.