--Louisa Beers

2 Tablespoons olive oil
1 medium or large head of cauliflower, cut into florets
3 cloves of garlic, chopped
1/2 jalapeno pepper chopped, or red pepper flakes to taste
salt and pepper
1 small (14 ounce) can whole peeled or chopped tomatoes
1 cup chicken stock
1# penne rigate
1 cup whipping cream
Parmesan cheese, grated

Heat oil in a saucepan large enough to later accommodate the cooked pasta.

Add the cauliflower and jalapeno or pepper flakes and cook over medium high heat until the cauliflower starts to soften and brown slightly, about 5-8 minutes. Add garlic, salt and pepper to taste and cook 1-2 minutes more.

Start pasta water.

Add the tomatoes and juice to the cauliflower and cook about 10 minutes. Add stock and simmer while pasta is cooking. Add cream and simmer 2-3 minutes. Drain pasta and combine.

Serve with Parmesan cheese.