Penne with Cauliflower and Mustard Brown Butter
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Roasted Cauliflower tossed with penne pasta and a spicy mustard brown butter sauce.
  • 1 head cauliflower, cut into florets
  • ⅓ c. olive oil
  • salt and pepper
  • ⅓ c. capers, drained
  • ¾ c. breadcrumbs
  • 1 t. red chile flakes
  • 6 T. unsalted butter
  • ½ c. dijon mustaard
  • 6 cloves garlic, minced
  • 12 oz. penne pasta
  1. Heat oven broiler to high. Toss the cauliflower with 2 tablespoons of olive oil, salt, and pepper. Place on a baking sheet and bake for 8-10 minutes, turning once.
  2. Heat ¼ cup of olive oil in a medium skillet over medium heat. Cook capers for 5 minutes. Remove with a slotted spoon.
  3. Add the breadcrumbs and chile flakes to the pan with the oil and cook for 3-4 minutes or until crisp. Transfer to the plate with the capers.
  4. Wipe the skillet clean and melt butter over medium heat. Cook until the butter has browned. Stir in the dijon mustard, garlic, salt, and pepper. Pour sauce into a small bowl.
  5. Meanwhile, cook the penne according to the package directions. Drain, reserving ½ cup of pasta water.
  6. Add the pasta to the skillet along with half of the breadcrumb and capers mixture. Stir in the sauce and the reserved pasta water. Add cauliflower and toss to combine. Top with remaining breadcrumb mixture.
Recipe adapted fromSavuer
Recipe by Hezzi-D's Books and Cooks at