Whole Grain Rigatoni

• 4 tablespoons virgin olive oil
• 1 medium red onion, thinly sliced
• 6 mint leaves
• 12 teaspoon crushed red pepper flakes
• 1 head medium cauliflower, about 1 to 1 1/4 lbs
• 1 lb rigatoni pasta
• 12 cup grated pecorino cheese
• 2 teaspoons ground black pepper
• 1 bunch Italian parsley, finely chopped to yield 1/2 cup

1. Bring 6 quarts wter to boil in a large pot and add 2 tablespoons of salt.
2. In a medium saute pan, heat oil; add onion, mint and red pepper.
3. Cook until soft, about 5-6 minutes.
4. Meanwhile, remove leaves and base core from cauliflower and chop into 1/4 inch pieces.
5. Break the florets away from the central cored and size them similarly.
6. Cut the core into 1/4 inch coins and throw all the pieces into the saute pain with the onions.
7. Lower heat to medium and cook, stirring regularly for 12-15 minutes, until cauliflower is softened and light brown.
8. Cook the rigatoni according to package instructions until al dente and drain in colander, but reserve some of the water.
9. Toss hot pasta with a bit of the cooking water into pan with cauliflower and add grated cheese, black pepper and parsley.
10. Serve immediately.

virgin olive oil, red onion, mint, red pepper, cauliflower, rigatoni pasta, pecorino cheese, ground black pepper, italian parsley

Taken from www.food.com/recipe/whole-grain-rigatoni-417950 (may not work)