Roasted Cauliflower Pasta with Browned Butter Mustard Caper Sauce
Ingredients
1/2 large head cauliflower (or 1 small), leafy cored removed and cut into small, bite sized florets
3 tbsp olive oil
Kosher salt and freshly ground black pepper, to taste
1/3 cup unsalted butter
3 tbsp Smak Dab Honey Horseradish Mustard
3 tbsp capers, drained and roughly chopped
3 cloves garlic, finely minced
½ tsp chili flakes
½ lb. or around 225g dried pasta (we used paradelle, but you could use any pasta!)
¼ cup parsley, roughly chopped
Juice of half a lemon, optional
Grated parmesan cheese, for garnish
Directions
Heat oven to 450 degrees F and toss cauliflower florets well with olive oil, salt and pepper. Arrange on a baking sheet and roast until tender and well caramelized, 15-20 minutes. (Tossing halfway through)
Add butter and melt over medium heat, cook until a deep golden brown or until it has a light nutty smell, 6-8 minutes. (Be careful not to overcook or the butter will have a bitter taste!) Transfer to a bowl and allow to cool. Add mustard, capers, garlic and a good pinch of kosher salt. Mix well.
Bring a pot of salted water to a boil and cook pasta to package instructions.
Transfer the cooked and drained pasta back to the pot, and while still warm, add chili flakes, cauliflower, all the mustard butter, half the chopped parsley, a pinch of salt and pepper. Toss well to combine. Taste and season with more salt and pepper, if needed. Finish with the juice of half a lemon, if desired. Garnish with remaining parsley and shaved parmesan. Dive in!
