Roasted Cauliflower
with Mustard Brown Butter Sauce & Pappardelle
Serves: 6
Difficulty: Easy
Vegetarian
Roasted Cauliflower with Mustard Brown Butter Sauce & Pappardelle |
This is a
wonderful any-time vegetarian pasta dish. We have adopted Meatless Mondays in
our house. (Well, truth be told, some of the Mondays….and maybe a little bacon
sometimes!). This dish is sure to please
even the most ardent carnivore. I have
been a huge fan of roasted cauliflower ever since I first tried it. There is
just something about roasted cauliflower…roasting it takes something that is
pretty boring and transforms it into something that is extraordinary. Even in
its simplest form as posted– Oven Roasted Cauliflower or as Spiced, Whole Roasted Cauliflower (links below)– it is ridiculously addictive. I could easily chow down on a bowl of it rather
than popcorn while watching a movie. Really.
Cauliflower
is an annual plant that reproduces by seed and is in the same family as
cabbage, Brussels sprouts, kale, broccoli and collard greens. They are low in
fat, low in carbs but high in dietary fiber, folate, water and vitamin C,
thereby packing a whollop of nutritional density. In this recipe, simple
ingredients – chewy, charred cauliflower, fried capers and bread crumbs, and
browned butter, bolstered by whole grain mustard – combine for this wonderfully
addictive and wholesome pasta.
- 1 large head cauliflower, cut into small florets, stems minced
- ¾ C olive oil (divided)
- Kosher salt and freshly ground black pepper
- 1/3 C large capers, rinsed and drained
- ¾ C coarse fresh bread crumbs
- 1 tsp crushed red chile flakes
- 6 Tb unsalted butter
- ½ C whole grain mustard
- 6 cloves garlic, minced
- 1 lb. pappardelle pasta
- ¼ C roughly chopped parsley
Heat
oven to 450 degree F. Toss cauliflower
florets with 2 TB olive oil, salt
and pepper on a baking sheet; put into warmed oven until charred &
tender, about 20 minutes.
Cauliflower florets |
Heat 1/3 C olive
oil in a 14” high-sided skillet over medium-high heat. 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 with a paper towel and melt butter
over medium heat; cook until butter is deep golden brown. Watch carefully as it
is quick to burn. Stir in mustard,
salt and pepper, transfer to a bowl.
Cooking the capers |
The mustard sauce |
Add remaining olive oil to skillet; heat
over medium-high heat. Cook cauliflower
stems, garlic, salt and pepper until golden, 6-8 minutes.
Golden brown cauliflower |
Bring
a large saucepan of salted water to a boil. Cook pasta al dente, following manufacturer instructions.
The pasta is ready to cook! |
Drain pasta;
add to skillet with stems & garlic. Next add half the reserved breadcrumbs,
all the mustard butter sauce, and half the parsley;
toss. Top with reserved florets; garnish with reserved capers and the remaining
breadcrumbs and parsley. Serve to accolades.
Stirring in the capers and sauces |
It
does not need to be Monday to make this meatless dish….you will love it any and
every day!
Larue
More
Cauliflower:
http://cookingwithlarue.blogspot.com/2013/09/spice-infused-whole-roasted-cauliflower.html
http://cookingwithlarue.blogspot.com/2013/05/roasted-cauliflower-shallots-with.html
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