Ingredients
2 Tbsp extra-virgin olive oil
1 medium red onion (thinly sliced)
6 mint leaves (plus more)
3 cloves garlic, sliced
1/2 Tsp red pepper flakes1 head cauliflower (about 1 1/4 lb., stem grated, florets chopped into 1/4" pieces
1 Lb whole wheat penne rigate
2 Tbsp freshly ground black pepper
1/4 Cup Italian parsley (finely chopped)
1/2 Cup coarse whole wheat bread crumbs
Preparation
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
In a large sautee pan, heat oil until just smoking and add onion, garlic, cauliflower, mint and red pepper flakes. Cook until soft, about 8 minutes.
Cook the pasta according to package instructions until al dente, and drain in colander. Toss the hot pasta into the pan with a few tablespoons of pasta water and toss to coat. Garnish with more mint leaves, parsley and the bread crumbs.
Serve immediately.
