Penne with Cauliflower

1/2 cup EVOO
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded and chopped or 4 cups plum tomatoes, drained and chopped.
1 head cauliflower, broken into florets
2 T salt
1 pound penne
1/2 cup finely chopped fresh Italian parsley
freshly ground black pepper
1/2 cup parmesan cheese

In a saute pan beat olive oil over medium heat. Add garlic and cook gently until softened and very light golden brown. Add tomatoes and cook, stirring,until tomatoes begin to break down.

Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to medium and cook for 30 minutes or until cauliflower is tender.

Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt. Add penne and cook according to package directions until tender yet al dente.

Drain pasta and add to the pan with cauliflower. Stir in parsley and black pepper to taste, and toss for 1 minute over high heat.

Divide evenly among 6 warm pasta bowls, top with grated cheese and serve immediately.