Herbed Pork Ribeye Roast with Cauliflower Recipe

Ingredients

• 1 8-rib Rack of Pork, frenched
• 4 teaspoons dried thyme, or 1/4 cup fresh thyme, chopped
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 8 cups cauliflower florets, (about 1 large head)
• 4 shallots, sliced
• 3 slices bacon, cut crosswise into 1/4-inch slices
• 1 cup Chardonnay, or other dry white wine or apple juice
• 1/3 cup heavy cream
• 2 shallots, finely diced
• 6 tablespoons cold unsalted butter, (3/4 stick) cut into 10 or 12 pieces
• Salt and pepper