Description
This “Marry Me” roasted cauliflower is a show-stopping side dish that might just win hearts. Inspired by the rich, creamy flavors of “Marry Me Chicken,” this cauliflower version brings a delicious combination of garlic, sun-dried tomatoes, Parmesan, and cream, roasted to golden perfection. It’s comforting, elegant, and irresistibly good.
Ingredients
1 medium head cauliflower, cut into florets
2 tablespoons olive oil
Salt to taste
Black pepper to taste
1 teaspoon garlic powder
½ teaspoon paprika
¼ cup sun-dried tomatoes, chopped
2 cloves garlic, minced
½ cup heavy cream
⅓ cup grated Parmesan cheese
¼ teaspoon red pepper flakes (optional)
1 tablespoon chopped fresh basil or parsley for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. Spread them out on the prepared baking sheet.
Roast the cauliflower for 20-25 minutes, flipping halfway through, until golden and tender.
While the cauliflower is roasting, heat a small skillet over medium heat. Add the minced garlic and sun-dried tomatoes, cooking for about 1 minute until fragrant.
Stir in the heavy cream and bring to a simmer. Add the Parmesan cheese and red pepper flakes, stirring until the sauce is smooth and slightly thickened.
Remove the roasted cauliflower from the oven and transfer it to a serving dish. Pour the cream sauce over the cauliflower and gently toss to coat.
Garnish with chopped basil or parsley before serving.
Notes
For extra richness, add a touch more cream or sprinkle additional Parmesan on top before serving. This dish works beautifully as a vegetarian entrée or a hearty side. Serve it warm for the best texture and flavor.