Instructions: Place currants in small bowl, cover with wine and set aside to plump, about 10 minutes.

Bring large pot salted water to boil for pasta. Cook pasta until al dente, 10 to 15 minutes.

While pasta is cooking, heat large skillet over medium heat. Add pine nuts and toast, stirring frequently until lightly browned, about 3 minutes. Set aside on plate.

Add olive oil to skillet, and saute garlic until golden, about 1 minute. Add cauliflower and saute over medium-high heat, stirring often until golden brown, about 3 minutes. Add currants, wine, capers, anchovies, red pepper flakes and parsley. Simmer 2 minutes, add salt and pepper to taste, then remove from heat.

Drain pasta and place in warm serving bowl. Add cauliflower mixture and pine nuts, toss to combine. Serve immediately.

This recipe yields 4 main-course servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.