Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola

Roasted Cauliflower

• 1 cauliflower (approx. 650-700 g), cut in small florets
• 2 sprigs fresh thyme, leaves only
• ½ tsp ground nutmeg
• 1 pinch fine sea salt, plus 1 tsp for cooking pasta
• 1 pinch ground black pepper
• 1 Tbsp olive oil
• 100 g Parmesan cheese, cut in pieces (2 cm)
  of vegetarian hard cheese, cut in pieces (2 cm)
• 50 g blanched hazelnuts
• 1200 g water, for cooking pasta
• 300 g dried pasta, orecchiette shape

Brown Butter Sauce

• 150 g unsalted butter, diced
• 1 tsp fine sea salt
• 150 g double cream
• 1 tsp garlic powder
• 1 pinch ground black pepper