Heat 2 tbs. Olive oil in a deep, heavy skillet. Add crushed garlic, bay leaf and basil. Sauté about one minute, than add cauliflower, and sprinkle it with about 1 tsp. Salt and pepper to taste. Sauté until the cauliflower is tender. You might want to add some water (1/2-1 cup) to steam it along. When cauliflower is tender, add tomato purée, and lower to a simmer. Simmer 15 or so minutes.
Mix the two cheeses together. Cook the spaghetti in plenty of boiling water. (8-10 minutes) Drain and toss with remaining olive oil, butter and half the cheese. Spread onto a platter and pour the cauliflower sauce over. Top with more cheese. Serve immediately.
