Bring 6 quarts water to boil in a large spaghetti
pot and add 2 tablespoons salt.
In a 14- to 18-inch saute pan, heat oil until just smoking and add onion, mint
and red pepper. Cook until soft, about 5 to 6 minutes.
Meanwhile, remove 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 saute 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 rigatoni
according to package instructions until al dente
, about 8 to 12 minutes, and drain
. Toss hot pasta
into pan with cauliflower
and add grated cheese, black pepper and parsley. Toss to coat and serve immediately.