Pasta 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.

1 head cauliflower, cut into small florets, stems minced
¾ cup extra-virgin olive oil
sea salt
black pepper, freshly ground
1⁄3 cup large capers, drained
¾ cup coarse fresh breadcrumbs
1 tsp. crushed red chile flakes
10 Tbsp. unsalted butter
½ cup whole grain mustard
6 cloves garlic, minced
1 lb pappardelle or other long thick pasta
¼ cup fresh parsley, roughly chopped

Preheat 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 1⁄3 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 breadcrumbs 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 breadcrumbs, all the mustard butter, and half the parsley; toss.

Top with reserved florets; garnish with reserved capers, remaining breadcrumbs and parsley.

Makes 6-8 servings.