Cauliflower Bucatini

With Brown Butter Mustard Sauce

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This dish is comfort food at its finest. We take bucatini - a thick, spaghetti-like pasta that's actually a hollow tube - and add crispy panko, a brown butter sauce, roasted red peppers, and charred cauliflower. Sit back and relax - you won't want to put this one down.

In Your Box (serves 2)

  • 10 oz. Cauliflower Florets
  • 4 Parsley Sprigs
  • 3 oz. Roasted Red Peppers
  • Info
    1 oz. Pistachios
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1½ oz. Butter
  • 3 Tbsp. Grainy Mustard
  • 1 tsp. Red Pepper Flakes
  • Info
    8 oz. Bucatini

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    749
  • Carbohydrates
    110g
  • Fat
    30g
  • Protein
    26g
  • Sodium
    1219mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Pot
  • 1 Colander
  • 1 Medium Pan
  • 1 Baking Sheet
  • 1

    Prepare the Ingredients

    Bring a large pot of lightly salted water to a boil over high heat. Turn broiler on high and adjust rack to upper setting in oven. Place a colander in the sink. Thoroughly rinse produce and pat dry. Cut any large cauliflower florets into bite-size pieces. Stem and mince parsley. Cut roasted red pepper into ½" dice. Gently crush pistachios in their bag with a pan or rolling pin.

  • 2

    Toast the Panko

    Place a medium pan over medium heat and add 2 tsp. olive oil to hot pan. Stir in panko and let toast, stirring continuously, until crumbs are golden brown. Remove from pan and set aside. Lightly wipe out pan and set aside for mustard sauce.

  • 3

    Cook the Cauliflower

    Prepare a baking sheet with foil and cooking spray. Place cauliflower florets onto baking sheet. Drizzle with 2 tsp. olive oil and toss to coat evenly. Place cauliflower under broiler and cook 5-8 minutes, until cauliflower is browned, lightly charred, and tender. Remove from broiler and set aside to cool. Don't text and broil! Be sure to watch cauliflower closely so you don't end up blackening the florets.

  • 4

    Make Brown Butter Mustard Sauce

    Return pan used to toast panko to medium-high heat and add butter. Cook while stirring or swirling the pan, until butter starts to foam, turns dark tan, and gives off a nutty fragrance. Remove from heat - it will continue to cook from residual heat and turn a deep brown color. Careful, do not blacken butter. Stir in mustard, half the red pepper flakes (to taste– add more if desired), and a pinch of salt and pepper. Set aside.

  • 5

    Cook Bucatini

    Add bucatini to boiling water and cook until al dente, about 7-10 minutes. Drain bucatini in colander and return to pot. Add brown butter mustard sauce and str.

  • 6

    Plate the Dish

    Add charred cauliflower, half the panko, half the parsley, and roasted red pepper. Stir to combine. Taste and add additional salt and pepper, if necessary. Divide between two plates and garnish with crushed pistachios, remaining parsley, remaining panko, and if you want more spice, remaining red pepper flakes.

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