Cauliflower Sauce

Submitted by Cynthia Schkrohowsky

Serves 6

½ cup olive oil

4 large cloves garlic, chopped

2 small heads cauliflower, cored and finely chopped

1 cup chopped flat-leaf parsley

Two 28-ounce cans whole peeled tomatoes, crushed with your hands

½ cup water

Salt and black pepper to taste

1 pound angel-hair pasta

Grated Parmesan or Romano (optional)

Heat the oil in a large pot over low heat. Add the garlic and cook for 1 minute, stirring frequently. Add the cauliflower and parsley. Cover and cook for 15 minutes, stirring frequently, until the cauliflower is softened. Add the tomatoes, water, salt, and pepper. Cover and simmer for 30 minutes, stirring frequently. Remove the cover and simmer for 20 to 30 minutes, stirring frequently, until the cauliflower is tender and the sauce is cooked. Taste for seasoning.

Keep the sauce warm while cooking the pasta. Drain and turn into a serving bowl. Spoon ¼ of the sauce over the pasta and toss well. Spoon the remaining sauce over the pasta. Grind additional black pepper over the top if desired. Serve with freshly grated Parmesan or Romano if desired.