winter meal: pasta with cauliflower; creamed swiss chard on the side

I saw this in the March 2015 issue of Saveur magazine:  http://www.saveur.com/article/recipes/creamed-swiss-chard-with-gorgonzola-rye-bread-crumbs-and-walnuts
but I used sourdough bread crumbs, and pecans instead of walnuts.

Also from the same issue I made this dish, that we even loved reheated as leftovers:

Pappardelle with Cauliflower and Mustard Brown Butter

Serves 6-8.

            1 head cauliflower, cut into small florets, stems minced

            ¾ c. olive oil

            kosher salt

            fresh ground black pepper

            ⅓ c. large capers, drained

            ¾ c. coarse fresh bread crumbs

            1 tsp. crushed red chile flakes

            10 Tbs. butter

            ½ c. whole grain mustard

            6 cloves garlic, minced

            1 lb. pappardelle pasta

            ¼ c. roughly chopped fresh parsley

Heat oven broiler.  Toss cauliflower florets with 2 Tbs. oil, salt and pepper on a baking sheet; broil until charred and tender, 8 – 10 minutes.  Heat ⅓ c. oil in a 14” high-sided skillet over medium-high heat.  Cook capers until crisp, 6 – 8 minutes.  Using a slotted spoon, transfer capers to paper towels to drain.  Cook bread crumbs and chile flakes until crisp, 3 – 4 minutes; transfer to a plate.  Wipe skillet clean and melt butter over medium; cook until butter is a deep golden brown, 6 – 8 minutes.  Stir in mustard, salt, and pepper; transfer to a bowl.  Add remaining oil to skillet; heat over medium-high heat.  Cook cauliflower stems, garlic, salt, and pepper until golden, 6 – 8 minutes.  Bring a large pot of salted water to a boil.  Cook pasta until al dente, about 7 minutes.  Drain pasta; add to cauliflower stems in skillet with half the reserved bread crumbs, all the mustard butter, and half the parsley; toss.  Top with reserved florets; garnish with reserved capers and the remaining bread crumbs and parsley.