Browned Butter Cauliflower and Fettuccine with Parmesan Cheese

INGREDIENTS

1 lb

(16 ounces) fettuccine, cooked according to package directions

small/medium head cauliflower, cut into small florets (about 2 to 3 cups, enough to fill a baking sheet)

2 tbsp

olive oil

salt and pepper,

1/2 cup

unsalted butter (1 stick)

2 tbsp

dijon mustard

1 tsp

garlic powder, or to taste

1/2 tsp

salt

1/2 tsp

pepper

cayenne pepper, optional and to taste

about 1 ounce parmesan cheese, shaved

to 3 tablespoons fresh Italian flat-leaf parsley leaves, minced for garnishing