|Roasted cauliflower and fried bread crumbs|
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.