Skip to main content

Pappardelle with Cauliflower and Mustard Brown Butter

This is a delicious hearty side dish for these chilly days in early Spring ~ actually, it’s snowing like mad now with 3” on the ground, and a forecast of 6” total of the white stuff before it ends later today.

It wouldn’t be Spring in the Chicago area without a little snow in the forecast!

As for the recipe:

Savory ingredients are here:  chewy, charred cauliflower, fried capers and breadcrumbs, plus browned butter that’s fortified by whole grain mustard.

Pappare, Italian, translates:  to gobble up.  Pappardelle pasta is a broad, flat long ribbon noodle, a cross between tagliatelle and lasagna, in width.  It’s perfect for dishes of this sort.

Roasted cauliflower and fried bread crumbs

“Gobble it up” straight away while it’s piping hot and full-flavored ~ I could easily make a meal of it!

Pappardelle with Cauliflower and Mustard Brown Butter


1 small head cauliflower, cut into small florets, stems minced
4 tablespoons olive oil, divided
Kosher salt and seasoned pepper, to taste
2 tablespoons capers, drained
1/3 cup coarse bread crumbs
1 teaspoon crushed red chile flakes
5 tablespoons butter
¼ cup whole grain mustard
4 cloves garlic, minced
8 ounces pappardelle pasta
2 tablespoons roughly chopped parsley


Heat oven broiler.
Toss cauliflower with 2 tablespoons oil, salt and pepper on a baking sheet.
Broil until charred and tender, 8 to 10 minutes.
Heat remaining 2 tablespoons oil in a high-sided skillet over medium-high heat.
Sauté capers until crisp, 5-6 minutes; transfer to paper towels to drain.
Cook bread crumbs and chile flakes until crisp, 3-4 minutes; transfer to plate.
Wipe skillet clean and melt butter over medium heat, cook until butter is a deep golden brown, 6-8 minutes.
Stir in mustard, garlic, salt and pepper.
Add roasted cauliflower to skillet.
Meanwhile, bring a large saucepan of salted water to a boil.
Cook pasta until al dente, about 7 minutes; drain.
Add pasta to skillet with half of the reserved bread crumbs, and half of the parsley; toss well.
Transfer to serving bowl.
Garnish with capers, remaining bread crumbs, and parsley.

Serves 4 



  1. Pam, Now this is my kind of sidedish! Using roasted cauliflower with toasted breadcrumbs plus the brown butter, mustard, garlic and pepper flakes definitely puts this side dish above most others... I think that I'd like pork chops with my serving! FYI...It's sunny here in East Tennessee and the temperature will top out at between 67 and 70 degrees today. Warmer tomorrow! We noted your weather forecast this morning... Yikes! Take Care, Big Daddy Dave

  2. It looks the same outside my window this morning!! Alas, I see no signs of your delicious dish. All I need is the pasta and some cauliflower though.


  3. Spring is teasing us with more snow, no! I haven't enjoyed cauliflower in a while & this dish looks so good, Pam!

  4. Look absolutely delicious Pam!!

  5. I have made a similar recipe w/out the brown butter and even like that is was delicious..but this?:) And w/ Papardelle..even better.

  6. Look at all of that snow. When we lived in the Poconos, it snowed in May one year. I know you must think winter will never go away. Your pasta is gorgeous Pam. I should incorporate cauliflower in dishes more often.

  7. This sounds delicious, thanks so much for sharing it, Pam. :)

  8. So sorry you still have snow. Just heard from our family in Michigan and they are sick of it. Love your pasta.

  9. Delicious!!!Pasta with a browned butter is delightful.The addition of cauliflower really nice.

    Happy spring!


  10. Was thinking of you just yesterday when I saw the National weather report.. I knew it was headed your way. Hang in there...Spring will show it's face real soon.
    Great looking Pasta dish...

  11. Still snowing? Hopefully signs of spring come soon to your way...
    The pasta looks delicious, especially with brown butter and the crisp bread crumbs...
    Have a great week Pam :)

  12. Dear Pam,
    We had on Long Island this past weekend 6 inches of snow. It is almost gone now, but when it was coming down it was like we lived in a snow globe. It was breathtaking to see the snow on the trees and the ground. The last of the snow till next season we hope and I never saw it so beautiful. But with it's beauty, spring is around the corner for sure. Your recipe is delicious looking and I love the ingredients. It just seems like it all goes together so well. Love the noodles and the breadcrumbs that become very browned and crispy. Love capers, so this one is on my to "make" list. Thanks for sharing...Have a great week...
    Dottie :)

  13. That is fab looking pasta - perfect for a chilly day.

  14. We had snow on Monday also but only about 2 inches, thankfully. Most of it has already melted but it wasn't fun watching it come down. Fingers crossed it will be the last! I think I have this same recipe saved from Saveur - it looks so good but I haven't tried it yet. Thanks for the great review! Pappardelle is my favorite kind of pasta!

  15. Looks delicious, Pam! And I love capers!
    Hope the weather there improves soon! Keep warm!

  16. Mustard brown sauce? Gotta try that! Love cauliflower and pasta -- nice combo. This looks excellent -- thanks. Oh, and I hope your spring arrives soon!

  17. Dear Pam, It snowed here too for the first day of spring; a few inches in fact.
    This dish looks delicous and I do love these noodles. xo Catherine

  18. Oh this does look amazing! Pasta rocks :) Love everything about this dish. Best wishes on better weather and when you have some please send it our way!

  19. I would gobble this up for sure! I love the bold flavors of the mustard and chili flakes in this- it would be a hit at my house! Hope your snow is history by now. :)

  20. What a great recipe for preparing pappardelle Pam! I love, love, love cauliflower! My son will be visiting for my birthday and Easter (coming from Chi-town) and will probably be wanting to thaw out a bit in S.C. Who knows, it may freeze for his visit!!!!

    Wishing you a Happy Easter (Buona Pasqua!),


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews