Preparation

• Combine the cauliflower, cream, thyme, 4 Tbs. of the butter, 1/2 tsp. salt, and a pinch of pepper in a medium saucepan. Bring to a simmer over medium heat and cook until tender, about 8 minutes. Remove the thyme, transfer to a blender, and purée until smooth. Season to taste with salt and pepper and keep warm.
• Using a sharp paring knife, cut off the ends of the lemon. Stand it on an end and cut away the rest of the peel, including all the white pith. Cut each lemon segment free from the membranes, then slice the segments crosswise in half.
• Bring a large pot of salted water to a boil. Boil the Brussels sprouts until bright green and slightly tender, about 4 minutes. Drain and set aside.
• Heat the remaining 6 Tbs. of butter in a 12-inch skillet over high heat until it starts to brown, about 3 minutes. Add the Brussels sprouts and cook, stirring occasionally, until they just begin to brown, about 4 minutes. Add the lemon segments, wine, and capers and cook until the sprouts are completely tender, about 3 minutes. Season to taste with salt and pepper.
• To serve, spoon the cauliflower cream down the center of a platter or plates and top with the sprouts. Grate some Parmigiano over the sprouts and serve.