| 1 box | BARILLA® Whole Grain Rotini |
| 4 tablespoons | extra virgin olive oil |
| 1 medium | red onion, thinly sliced |
| 6 leaves | fresh mint |
| 1/2 tablespoons | crushed red pepper flakes |
| 1-1/4 pounds | 5-inch head of cauliflower |
| 1/2 cup | Pecorino cheese, grated |
| 2 tablespoons | freshly ground black pepper |
BRING a large pot of water to a boil and add 2 tablespoons salt.
HEAT oil in a 14- to 18-inch skillet until oil just begin to smoke.
ADD onion, mint and red pepper. Cook until soft, about 5 to 6 minutes.
Meanwhile, REMOVE the leaves and base core from cauliflower and chop into 1/4-inch pieces. Break the florets away from the central core and size them similarly. Cut the core into 1/4-inch coins and throw all the pieces into the sauté pan with the onions.
LOWER the heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy.
COOK the Rotini according to package instructions until “al dente”, about 8 to 12 minutes, and drain.
TOSS the hot pasta into the skillet with the cauliflower. Add the grated cheese, black pepper and parsley. Toss to coat and serve immediately.