Roasted cauliflower and cabbage pasta with fried capers and cheddar
Roast
Italian cuisine
Roasting
⅓ cup plus 3 tablespoons olive oil 1 head cauliflower, trimmed, cored, and cut into small-sized florets Kosher salt and freshly ground pepper 2 tablespoons unsalted butter ½ medium head Savoy cabbage (about 1 lb.), cored and thinly sliced 1 large shallot, sliced 3 sprigs thyme ½ cup dry white wine ¼ cup large capers, drained, rinsed, and patted dry ½ pound pasta, such as orecchiette 2 cups coarsely grated sharp cheddar cheese 2 tablespoons fresh thyme, coarsely chopped ½ cup coarsely chopped flat-leaf parsley
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