Marry Me Roasted Cauliflower
A creamy and flavorful roasted cauliflower dish blended with sun-dried tomatoes and Parmesan, perfect as a side or main course for any occasion.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Cauliflower
- 1 medium cauliflower, cut into bite-size florets Choose fresh, firm cauliflower.
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/4 teaspoon black pepper Or to taste.
- 1 tablespoon chopped fresh parsley For garnish.
For the Sauce
- 1/2 cup heavy cream Substitute with coconut cream for a dairy-free version.
- 1/3 cup grated Parmesan Can substitute with nutritional yeast for a vegan option.
- 1 cup low-sodium vegetable broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped Can substitute with fresh tomatoes.
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red chili flakes Adjust for desired spice level.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the cauliflower florets with 1 tablespoon of olive oil, garlic powder, paprika, salt, and black pepper. Toss until coated.
Roasting
- Spread the seasoned cauliflower on a parchment-lined baking tray. Roast for 20-25 minutes or until golden brown and tender.
Sauce Preparation
- In a saucepan, heat another tablespoon of olive oil over medium heat. Sauté minced garlic for about 1 minute.
- Pour in the vegetable broth and bring to a gentle simmer.
- Stir in the heavy cream, Italian seasoning, red chili flakes, and sun-dried tomatoes. Let simmer for about 5 minutes.
- Add grated Parmesan cheese, stirring until melted and smooth. Adjust with pepper as needed.
Combine and Serve
- Once the cauliflower is roasted, add it to the creamy sauce, gently stirring to coat.
- Sprinkle with chopped parsley and serve hot.
Notes
Store leftovers in an airtight container for up to 3 days. Can freeze the sauce separately for up to a month. Feel free to add mushrooms or use different cheeses for variations.