• Fast

Ingredients

1. 1/3 cup pine nuts
2. 1 medium head cauliflower (about 2 1/2 pounds), cut into small florets
3. 1/2 cup currants or raisins
4. 1/2 cup water
5. 3/4 teaspoon salt
6. 6 tablespoons butter
7. 2 tablespoons olive oil
8. 4 cloves garlic, minced
9. 1/4 teaspoon dried red-pepper flakes
10. 3/4 pound linguine
11. 1/4 cup grated Parmesan cheese, plus more for serving
12. 3 tablespoons chopped flat-leaf parsley

Directions

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. Remove the mixture from the pan.
3. Put the butter in the pan and cook over moderate heat, stirring, until the butter is golden brown, about 3 minutes. Add the cauliflower mixture, the oil, garlic, red-pepper flakes, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute.
4. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the linguine and toss with 1/2 cup of the reserved pasta water, the cauliflower mixture, pine nuts, Parmesan, and parsley. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.