INGREDIENTS
1/3 cup
olive oil
1 head
cauliflower
1 serving
kosher salt and pepper
2 tbsp
butter
1 lb
savoy cabbage
1 large
shallot
3 sprigs
thyme
1/2 cup
wine
1/4 cup
capers
1/2 lb
pasta
2 cups
coarsely sharp cheddar cheese
2 tbsp
thyme
1/2 cup
flat-leaf parsley