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