Creamy Cauliflower Pasta

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1 large head cauliflower, about 2 pounds

3 tablespoons extra virgin olive oil

-- Kosher salt

-- Freshly ground black pepper, to taste

1/2 cup finely chopped yellow onion

1 to 1 1/2 teaspoons minced garlic to taste

2 tablespoons dry white wine like Sauvignon Blanc

1/2 cup heavy cream

1/2 cup chicken or vegetable broth

1 large sprig thyme

4 ounces Saint Marcellin (see Note)

8 ounces penne or orecchiette, cooked according to package directions; save about 1 cup pasta water

2 tablespoons capers, rinsed and chopped

2 tablespoons minced chives

1/2 to 1 tablespoon minced parsley

-- Fresh lemon juice as needed

1/4 cup toasted pine nuts (optional garnish)

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