1 Head Cauliflower (about 3 pounds)
2 Tbsp Olive Oil
1 tsp Steak SeasoningSea Salt and Ground Pepper
1 tsp Grated Nutmeg
1/2 lb Angelhair Pasta
3 Tbsp Butter
2 Tbsp White Balsamic Vinegar
Handful of Fresh Basil Leaves, Cut into Slivers
1/2 Cup Chopped Toasted Hazelnuts
Bring a large pot of salted water to a boil over high heat for the pasta. Meanwhile, cut the cauliflower into 1-inch florets, discarding the thick middle stem. Spread the florets on a rimmed baking sheet and toss with the olive oil, making sure each piece is coated. Sprinkle with the seasonings and the nutmeg and toss again. Roast, gently stirring about halfway through the cooking time, until there are lots of brown caramelized spots, 25 to 30 minutes.
Cook the pasta according to the package instructions. Meanwhile, in a large sauté pan over medium heat, warm the butter and swirl it around the pan until it starts to bubble and just begins to smell toasty, about 2 minutes. Turn off the heat. Drain the pasta, reserving a bit of the water. To the pan with the browned butter, add the pasta, a splash of the pasta water, the balsamic vinegar, basil, cauliflower, the hazelnuts and chickpeas. Top with some Parmesan.