Pappardelle with Cauliflower and Mustard Brown Butter

Pappardelle with Cauliflower and Mustard Brown Butter
Pappardelle with Cauliflower and Mustard Brown Butter
Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta.Joseph De Leo

Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta.

Pappardelle with Cauliflower and Mustard Brown Butter
Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta.
Yield: serves 6-8

Ingredients

  • 1 head cauliflower, cut into small florets, stems minced
  • 34 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 13 cup large capers, drained
  • 34 cup coarse fresh bread crumbs
  • 1 tsp. crushed red chile flakes
  • 10 tbsp. unsalted butter
  • 12 cup whole grain mustard
  • 6 cloves garlic, minced
  • 1 lb. pappardelle pasta
  • 14 cup roughly chopped parsley

Instructions

  1. Heat oven broiler. Toss cauliflower florets with 2 tbsp. oil, salt, and pepper on a baking sheet; broil until charred and tender, 8–10 minutes. Heat 13 cup oil in a 14" 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 bread crumbs and chile flakes 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 cauliflower stems, garlic, salt, and pepper until golden, 6–8 minutes. Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta; add to skillet with half the reserved bread crumbs, all the mustard butter, and half the parsley; toss. Top with reserved florets; garnish with reserved capers and the remaining bread crumbs and parsley.