Directions:
- Bring 6 quarts wter to boil in a large pot and add 2 tablespoons of salt.
- In a medium saute pan, heat oil; add onion, mint and red pepper. Cook until soft, about 5-6 minutes.
- Meanwhile, remove leaves and base core from cauliflower and chop into 1/4 inch pieces. Break the florets away from the central cored and size them similarly. Cut the core into 1/4 inch coins and throw all the pieces into the saute pain with the onions. Lower heat to medium and cook, stirring regularly for 12-15 minutes, until cauliflower is softened and light brown.
- Cook the rigatoni according to package instructions until al dente and drain in colander, but reserve some of the water. Toss hot pasta with a bit of the cooking water into pan with cauliflower and add grated cheese, black pepper and parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.21 Kcal (1316 kJ) | ||
| Calories from fat | 179.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.97g | 31% | |
|---|---|---|---|
| Cholesterol | 11.99mg | 4% | |
| Sodium | 324.06mg | 14% | |
| Potassium | 481.52mg | 10% | |
| Total Carbs | 46.62g | 16% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 12.9g | 26% | |
| Vitamin C | 70.8mg | 118% | |
| Iron | 28.5mg | 158% | |
| Calcium | 162.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 100.98 Kcal (423 kJ) | ||
| Calories from fat | 57.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 31% | |
|---|---|---|---|
| Cholesterol | 3.85mg | 4% | |
| Sodium | 104.14mg | 14% | |
| Potassium | 154.75mg | 10% | |
| Total Carbs | 14.98g | 16% | |
| Sugars | 1.64g | 20% | |
| Dietary Fiber | 1.91g | 24% | |
| Protein | 4.15g | 26% | |
| Vitamin C | 22.7mg | 118% | |
| Iron | 9.2mg | 158% | |
| Calcium | 52.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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