“Marry Me” Roasted Cauliflower is a delightfully tempting dish that could inspire a heartfelt proposal! This roasted cauliflower is complemented by a luscious, creamy sauce infused with sun-dried tomatoes, aromatic garlic, and rich Parmesan cheese, making it an ideal side dish or a satisfying vegetarian main. The fusion of savory notes, tender cauliflower, and velvety sauce creates an unforgettable culinary experience, and the best part is that it’s surprisingly simple to make.
Ingredients:
For The Cauliflower:
- 1 medium-sized head of cauliflower, separated into bite-sized florets.
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
For The Sauce:
- 1 tbsp olive oil
- 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 teaspoon of pepper (or adjust to your preference)
- 1 tablespoon of freshly chopped parsley (for a vibrant garnish)
Instructions:
1. Roast the Cauliflower:
- Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
- In a large mixing bowl, combine the cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper, tossing until they are thoroughly coated.
- Arrange the seasoned florets in a single layer on the prepared baking sheet.
- Roast in the oven for 25 to 30 minutes, or until they are tender and golden brown, turning them halfway through for even cooking.
2. Prepare the Sauce:
- While the cauliflower roasts, heat 1 tablespoon of olive oil in a spacious skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
- Incorporate the Italian seasoning and chili flakes, cooking for an additional 30 seconds.
- Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing it to reduce slightly for about 2 to 3 minutes.
- Add the heavy cream and chopped sun-dried tomatoes, letting the sauce simmer for 3 to 4 minutes until it thickens.
- Mix in the freshly grated Parmesan cheese, stirring until it melts and blends into the sauce. Adjust seasoning with pepper to your liking.
3. Combine and Serve:
- Once the cauliflower is perfectly roasted, transfer it to the skillet with the sauce, carefully tossing to coat each piece in the creamy mixture.
- Finish by garnishing with freshly chopped parsley and serve immediately for a delightful dish.
Conclusion:
“Marry Me” Roasted Cauliflower is a stunning culinary creation that features perfectly caramelized cauliflower paired with a luscious, creamy sauce bursting with vibrant flavors. The inclusion of sun-dried tomatoes and Parmesan cheese enriches the sauce, while the cauliflower offers a delightful combination of tenderness and a slight crunch. Whether you present this as an elegant side or savor it as a stand-alone main dish, it’s guaranteed to steal the spotlight and capture hearts at any dining occasion.
Marry Me Roasted Cauliflower
Ingredients
For The Cauliflower:
- 1 medium-sized head of cauliflower separated into bite-sized florets.
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
For The Sauce:
- 1 tbsp olive oil
- 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 teaspoon of pepper or adjust to your preference
- 1 tablespoon of freshly chopped parsley for a vibrant garnish
Instructions
Roast the Cauliflower:
- Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
- In a large mixing bowl, combine the cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper, tossing until they are thoroughly coated.
- Arrange the seasoned florets in a single layer on the prepared baking sheet.
- Roast in the oven for 25 to 30 minutes, or until they are tender and golden brown, turning them halfway through for even cooking.
Prepare the Sauce:
- While the cauliflower roasts, heat 1 tablespoon of olive oil in a spacious skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
- Incorporate the Italian seasoning and chili flakes, cooking for an additional 30 seconds.
- Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing it to reduce slightly for about 2 to 3 minutes.
- Add the heavy cream and chopped sun-dried tomatoes, letting the sauce simmer for 3 to 4 minutes until it thickens.
- Mix in the freshly grated Parmesan cheese, stirring until it melts and blends into the sauce. Adjust seasoning with pepper to your liking.
Combine and Serve:
- Once the cauliflower is perfectly roasted, transfer it to the skillet with the sauce, carefully tossing to coat each piece in the creamy mixture.
- Finish by garnishing with freshly chopped parsley and serve immediately for a delightful dish.