Inspired by the 1977 version of The Moosewood Cookbook
Heat 2 TBS olive oil in a deep heavy skillet or dutch oven
Add the cauliflower and crushed garlic, dry basil, bay leaf and saute for about 30 seconds (be careful not to burn the garlic)
Add about a cup of water to steam the cauliflower a bit
When cauliflower is crisp tender, add 1 tsp. salt & the tomato puree
Add fresh basil
Add lots of freshly ground black pepper (or according to taste)
Simmer for about 20 to 30 minutes on low heat
Bring a large pot of salted water to boil
Add dry spaghetti to boiling water and boil for 8 to 10 minutes or until desired tenderness
Drain spaghetti
Toss spaghetti with remaining olive oil, butter and half the cheese
Spread onto a platter
Pour the cauliflower sauce over the spaghetti
Top with the rest of the cheese
Garnish with fresh basil
Serve immediately