Description

Oven-roasted cauliflower florets simmered in a rich and creamy Parmesan sauce with sun-dried tomatoes, garlic, and a touch of smoked paprika. A hearty vegetarian main or indulgent side dish, garnished with fresh parsley.

Ingredients

Units Scale

1 medium head of cauliflower, cut into florets
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20–25 minutes or until golden and tender.
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
Stir in sun-dried tomatoes and cook for another minute.
Pour in the cream, bring to a gentle simmer, and reduce heat. Stir in Parmesan and smoked paprika. Season with salt and pepper.
Add roasted cauliflower to the sauce and stir to coat.
Simmer for 2–3 minutes until the cauliflower is well coated and the sauce is thickened.
Sprinkle with fresh parsley and serve warm.

Notes

Use freshly grated Parmesan for the best flavor and texture.
Can be served over pasta, rice, or grains for a complete meal.
Substitute half-and-half for a lighter version of the sauce.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 portion
Calories: 290
Sugar: 4g
Sodium: 290mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 7g
Cholesterol: 60mg