Pasta with Sun-Dried Tomatoes, Cauliflower, and Thyme-Infused Cream | America's Test Kitchen

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