1 medium cauliflower, cut into small flowerets
1 1/2 c. water
1/2 t. salt
4 T olive oil, divided
1 large onion, cut into 1/2 inch pieces
2 T. pine nuts
2 T. dark raisins
Freshly ground pepper
1 pound rigatoni
1/2 c. Parmesan cheese

1. Bring cauliflower, water and 1/4 t. salt to boil in 3 qt. saucepan. Cover and reduce heat. Simmer 15 minutes or until cauliflower is tender
2. Drain and reserve liquid. Mash cauliflower with fork until smooth
3. Heat a frying pan for 20 seconds. Add 3 T. oil and heat another 10 seconds. Sauté the onion for about 5 minutes or until it is soft and very slightly golden
4. Add the pine nuts, raisins, 1/4 t. salt and pepper. Stir for about 2 minutes or until the pine nuts begin to brown
5. Add the mashed cauliflower and 1/4 c. reserved liquid. Simmer for about 15 minutes or until the mixture is thick. If it seems too dry then add more reserved liquid. Set aside
6. Add the pasta to the salted boiling water and 1 T. olive oil
7. Cook until al dente, drain and place in large serving bowl
8. Pour 1/3 of the sauce over the pasta and toss. Place the remaining sauce over the pasta, garnish with Parmesan cheese and serve