Description
Introducing the “Marry Me Cauliflower Delight” – a recipe guaranteed to impress with its delicious depth of flavor and creamy texture. Perfect as a cozy side dish or a vegetarian main course, this dish features roasted cauliflower florets enveloped in a rich, creamy sauce embellished with sun-dried tomatoes and Parmesan. Packed with savory spices and a hint of heat from chili flakes, it’s a culinary creation bound to win hearts and earn its place at any table.
Ingredients
Scale
- 1 medium-head cauliflower
- 1 tbsp olive oil (for cauliflower)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil (for sauce)
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ¼ tsp chili flakes
- 1 cup low-sodium vegetable broth
- ½ cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- ⅓ cup Parmesan cheese, freshly grated
- ¼ tsp pepper (for sauce)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven Begin by preheating your oven to 425°F (220°C).
- Prepare the Cauliflower Rinse the cauliflower under cold water and pat dry. Remove the leaves and cut off the stem. Divide into even-sized florets.
- Season and Roast In a large bowl, combine the cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper. Spread the florets in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until tender and golden.
- Make the Sauce While the cauliflower roasts, heat olive oil in a saucepan over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Add the vegetable broth and bring to a simmer, then mix in the heavy cream, Italian seasoning, and sun-dried tomatoes. Continue simmering for 5 minutes. Stir in the Parmesan cheese until melted and smooth.
- Combine and Serve Add the roasted cauliflower to the sauce, mixing gently to coat the florets. Garnish with chopped parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes