Whole Grain Rotini with Cauliflower and Pecorino Cheese

Instructions

1. Bring a large pot of water to a boil and add 2 tablespoons of salt. Cook the whole grain rotini according to package instructions and drain.
2. Heat the olive oil in a 14-18-inch skillet over medium heat until the oil just begins to smoke. Add the onion, red bell pepper and mint. Cook until soft, about 5 to 6 minutes.
3. Meanwhile, remove the leaves and core from the cauliflower head and chop into ¼-inch pieces. Cut the florets into similar sizes. 
4. Add the cauliflower to the skillet and cook, stirring regularly for about 12 to 15 minutes, until the cauliflower is softened and light brown but not mushy.
5. Add the hot pasta to the skillet with the cauliflower and toss. Add the grated cheese, black pepper and salt to taste, and red chili pepper flakes. Toss to coat and serve.