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Garlicky Pasta with Cauliflower, Capers Breadcrumbs and a Mustard Brown Butter Pan Sauce

Charred cauliflower, crispy capers, spicy breadcrumbs and a garlicky brown butter mustard sauce creates a comforting bowl of pasta that’s easy to make and bursting with creative flavors. This recipe is adapted from Saveur.
Prep Time12 mins
Cook Time30 mins
Course: Entree, Main Course, Pasta
Cuisine: Californian
Servings: 6
Author: Daniela Gerson

Ingredients

  • 1 head cauliflower cut into small florets
  • 3 ⁄4 cup olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 ⁄3 cup capers drained
  • 3 ⁄4 cup coarse fresh breadcrumbs
  • 1 tsp. crushed red chili flakes
  • 10 tbsp. unsalted butter
  • 1 ⁄3 cup whole grain mustard
  • 6 cloves garlic minced
  • 1 lb. pappardelle pasta
  • 1 ⁄4 cup roughly chopped parsley

Instructions

  • Pre-heat oven on broil.
  • Toss cauliflower florets with 2 tbsp. oil, salt, and pepper on a baking sheet; broil until charred and tender, 8–10 minutes.
  • Heat 1⁄3 cup oil in a high-sided skillet over medium-high. Cook capers until crisp, 6–8 minutes. Using a slotted spoon, transfer capers to paper towels to drain.
  • Cook breadcrumbs and chili flakes in the same skillet until crisp, 3–4 minutes; transfer to a plate.
  • Wipe skillet clean and melt butter over medium; cook until butter is a deep golden brown, 6–8 minutes. Stir in mustard, salt, and pepper; transfer to a bowl. Add remaining oil to skillet; heat over medium-high. Cook garlic, salt, and pepper until golden, 3-4 minutes.
  • Bring a large saucepan of very salted water to a boil. Check out pasta package for cooking times. Cook a few minutes before the it reaches dente status; times will vary based on pasta.
  • Drain pasta; add to skillet with half the reserved breadcrumbs, all the mustard butter, and half the parsley; toss.
  • Top with reserved cauliflower florets; garnish with reserved capers and the remaining breadcrumbs and parsley.