Orecchiette with Cauliflower

A classic Pugliese dish

1 lb. Orecchiette pasta
1 can 28 oz. whole tomatoes
3 oz grated parmesan cheese
2/3 cauliflower (or one small cauliflower)
2 cloves garlic
1/4 cup extra virgin olive oil
white wine
chopped parsley
salt, pepper

Break the cauliflower into bit sized pieces, including some stem. Saute over a high flame in the olive oil, allowing the cauliflower to brown. Add the garlic and saute, without allowing to brown. When garlic has sauted, add 1/4 cup white wine and continue to saute over a high flame until the fluid has cooked down. Add a generous amount of black pepper, then throw in the canned tomatoes and bring to boil before reducing heat and covering until the sauce reduces to a thick consistency. Boil the orichetti in salted water and save 1/2 cup water before draining. Pour the sauce over the pasta and mix in the chopped parsley, sprinkle individual dishes with grated parmesian at the table. Serves 4.