Pasta with Sun-Dried Tomatoes, Cauliflower, and Thyme-Infused Cream

Name: Pasta with Sun-Dried Tomatoes, Cauliflower, and Thyme-Infused Cream
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 pound, tagliatelle; , table salt; 1 tablespoon, vegetable oil; 2 tablespoons, unsalted butter; 1 head, cauliflower (about 2 1/2 pounds), cut into 3/4-inch florets (about 6 cups); , ground black pepper; 1/2 , medium red onion, chopped fine (about 3/4 cup); 3/4 cup, dry white wine; 2 cups, heavy cream; 1 tablespoon, minced fresh thyme leaves; 1 cup, oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, cut into thin strips; 1 1/2 teaspoon, balsamic vinegar; 1/4 cup, chopped fresh parsley leaves; 1/2 cup, grated Parmesan cheese (plus additional for serving); 1/4 cups, pine nuts, toasted in small dry skillet over medium-low heat until lightly browned, about 4 minutes

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Pasta
Vegetables
Weeknight
Vegetarian

Appears in Cook's Illustrated January/February 2004

Sun-dried tomatoes can be dry and overpowering. We set out to solve both problems.

SERVES 4 to 6

TIME 1 hour

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