⅓cup pine nuts, toasted (either in pan or oven @ 350ºF for 8 minutes)
1 medium head of cauliflower, broken into small florets
½cup currants or raisins
½cup water
¾tsp salt
6tbsp butter
2tbsp olive oil
4 cloves garlic, minced
¼tsp dried red-pepper flakes
1lb spaghetti (I used wheat)
¼cup grated Parmesan cheese, plus more for serving
3tbsp chopped flat-leaf parsley
Instructions
Fill a large pot with water and bring to a boil. Once boiling add spaghetti and cook until al dente.
While waiting for water to boil (and while paste is cooking) place cauliflower, currants, water and ¼tsp of salt in a large frying pan. Bring to a simmer over medium heat and cook about 3 minutes, covered - or until cauliflower is tender. Remove mixture from pan and set aside.
Put the butter in the pan (still at moderate heat) and cook until butter begins to brown, about 3 minutes. Add the cauliflower mixture, rest of salt (1/2tsp), olive oil, garlic and red pepper flakes. Cook and stir for one minute.
Before pasta is done cooking reserve 1 cup of the pasta water. Place pasta in large pan with cauliflower mixture, add pine nuts and Parmesan cheese and stir. Add a little pasta water if pasta seems dry. Salt and pepper to taste. Place in large serving bowl and sprinkle parsley and remaining cheese on top.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/11/05/spaghetti-with-cauliflower-pine-nuts-currants/