For topping: parmesan cheese, fresh basil or oregano, red pepper flakes
Place a large pot of water seasoned with salt to boil. This will be used to cook your cauliflower and your pasta.
Meanwhile, in a large saute pan over medium heat, add your olive oil and garlic, and saute until fragrant, 1-2 minutes. Add your red pepper flakes and tomato paste, and saute for another 30 seconds, then add your San Marzano tomatoes. Cook until bubbling, then remove from the heat and set aside.
When your seasoned water is boiling, add your cauliflower and boil for 5-8 minutes, or until fork-tender. Transfer to your tomato sauce with a spider or tongs, leaving the water in the pot to boil.
Cook your pasta according to package instructions.
Meanwhile, carefully transfer your tomato sauce mixture to a blender and blend until completely smooth. Pour the sauce back into your pan.
Once your pasta is al dente, add it to your pureed tomato sauce and mix to combine. Season with salt and pepper and serve.