here is another one

Serves 4 to 6.


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
Instructions

1.

1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain and return pasta to stockpot.
2.

2. Meanwhile, heat oil, and 1 tablespoon butter in 12-inch skillet over high heat; when foaming subsides, stir in cauliflower, 1/4 teaspoon salt, 1/8 teaspoon pepper. Add 1/3 cup water and cover; cook until caulifower is tender-crisp, about 3 minutes. Uncover and continue to cook until water has evaporated and cauliflower is golden, about 3 minutes. Transfer to plate and set aside.
3.

3. Add remaining 1 tablespoon butter and onion to now-empty skillet, set skillet over low heat, and cook, stirring constantly, until softened, about 3 minutes. Add wine, increase heat to medium-high, and cook until reduced to about 1/2 cup, about 4 minutes. Add cream, thyme, and sun-dried tomatoes and bring to simmer; off heat, skim off any foam on surface. Stir in cauliflower and 1/2 teaspoon salt.
4.

4. Add cauliflower mixture, balsamic vinegar, parsley, and Parmesan to pasta in pot and toss to combine. Serve immediately, sprinkling individual bowls with pine nuts and additional Parmesan.