Herbed Pork Ribeye Roast with Cauliflower - Prestage Foods

Ingredients

• 1 Ribeye (Rib) Pork Roast, 8-rib, rack of pork, Frenched
• 4 tsp. Dried Thyme or 1/4 cup Fresh Thyme, chopped
• 1 ½ tsp. Salt
• 2 tsp. Pepper
• 8 c. Cauliflower Florets (about 1 large head)
• 4 Shallots, sliced
• 3 slices of Bacon, cut crosswise into 1/4-inch slices
• 1 c. Chardonnay, or other dry white wine or apple juice
• ⅓ c. Heavy Cream
• 2 Shallots, finely diced
• 6 tbsp. Unsalted Butter, cold, 3/4 stick cut into 10 or 12 pieces
• Salt and Pepper to taste