Pappardelle with Cauliflower and Mustard Brown Butter | Saveur
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.
Ingredients
- 1 head cauliflower, cut into small florets, stems minced
- <sup>3</sup>⁄<sub>4</sub> cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>3</sub> cup large capers, drained
- <sup>3</sup>⁄<sub>4</sub> cup coarse fresh bread crumbs
- 1 tsp. crushed red chile flakes
- 10 tbsp. unsalted butter
- <sup>1</sup>⁄<sub>2</sub> cup whole grain mustard
- 6 cloves garlic, minced
- 1 lb. pappardelle pasta
- <sup>1</sup>⁄<sub>4</sub> cup roughly chopped parsley
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