Whole Grain Rigatoni

Serves 4

4 tbsp virgin olive oil
1 medium red onion sliced thinly (yummy)
6 mint leaves (ick..optional!)
1/2 tsp. crushed red pepper
15 inch head of cauliflower (about a 1lb)
1 lb rigatoni pasta
1/2 cup grated pecorino cheese
2 tsp ground black pepper
1 bunch Italian parsley, finely chopped to yield 1/4 cup

1 - Bring 6 quarts water to boil in large pot and add 2 tbsp salt.

2 - In medium saute pan, heat oil, add onion, mint and red pepper. Cook until soft.

3 - Remove leaves and base core from cauliflower and chop into about 1/4 inch coins and throw all the pieces into the saute pan with the onions. Lower heat to medium and cook, stirring regularly for 12-15 mins until cauliflower is softened and light brown.

4 - Cook rigatoni according to instructions until al dente and rain in colander (duh!) but reserve a little bit of water. Toss hot pasta with a bit of the cooking water into cauliflower pan and add grated cheese, black pepper and parsley. Toss to coat and serve immediately...