1. Heat the oil in a large nonstick frying pan over medium-high heat. Add the onion and cook, stirring, for 10 minutes, or until soft and golden. Add the garlic and thyme and cook for a further 2 minutes.
2. Add the cauliflower and cook, stirring, for 2 minutes, then add the white wine and stock. Cover with a fitted lid and simmer for 5 minutes, or until cauliflower is just cooked through.Remove the lid and cook for a further 3-5 minutes to reduce the liquid.
3. Meanwhile, cook the pasta in a large saucepan of boiling salted water following the packet instructions, or until just tender. Drain and transfer to the same saucepan. Cover with a fitted lid to keep warm.
Add the pine nuts and currants to the cauliflower and season to taste with salt and pepper. Add the chives and toss well to combine. Toss the cauliflower mixture through the spaghetti and serve into bowls. Sprinkle with extra black pepper.
Any leftovers will keep in the fridge in an airtight container for 2-3 days. Leftovers can be reheated either in the microwave or in a saucepan over a low heat. Simply add a little water to the pasta, cover with a lid and simmer for 3-5 minutes, stirring occasionally.If you don't like wholemeal pasta, then use ordinary pasta instead - or try a gluten-free variety made of a different grain.
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