Rigatoni with Tuscan-Style Cauliflower and Pecorino
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Virgin olive oil |
| 1 | md | Red onion, thinly sliced |
| 6 | Mint leaves | |
| 1/2 | tb | Crushed red pepper |
| 1 | 5-inch head of cauliflower,; about 1 to 1-1/4 pounds | |
| 1 | lb | Rigatoni pasta,; preferably Italian |
| 1/2 | c | Grated Pecorino cheese |
| 2 | tb | Freshly ground black pepper |
| 1 | bn | Italian parsley, finely chopped; to yield 1/4 cup |
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