Linguine with Cauliflower, Pine Nuts, and Currants

Ingredients

• ½ cup currants or raisins
• 3 tablespoons chopped flat-leaf parsley
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• ¾ teaspoon salt
• ½ cup water
• ¼ teaspoon dried red-pepper flakes
• + 5 more ingredients
• • ¾ pound linguine
  • ¹/₃ cup pine nuts
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 6 tablespoons butter
  • 1 medium head cauliflower (about 2 1/2 pounds), cut into small florets

1. Heat the oven to 350°. Toast the pine nuts until golden brown, about 8 minutes. 2. Put the cauliflower in a large frying pan. Add the currants, water, and 1/4 teaspoon of the salt. Bring to a simmer over moderate heat and cook, covered, until the cauliflower is almost tender, about 3 minutes. ...

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