Rigatoni With Tuscan-Style Cauliflower And Pecorino Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
589
FAT
67%
CHOL
47%
SOD
20%

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Ingredients for 4 servings

1 bunch Italian parsley, finely chopped to yield 1/4 cup

1/2 tablespoon crushed red pepper

2 tablespoons freshly ground black pepper

4 tablespoons virgin olive oil

1/2 cup grated Pecorino cheese

1 5-inch head of cauliflower, about 1 to 1-1/4 pounds

6 mint leaves

1 medium red onion, thinly sliced

1 pound rigatoni pasta, preferably Italian

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