Name: Marry Me Roasted Cauliflower Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2.5 pounds cauliflower, cut into medium-large flat pieces; Salt and pepper, to taste; 4 tablespoons oil, for frying; 1/3 cup all purpose flour, whole wheat flour, or gluten free flour; 3 large garlic cloves, minced; 1/3 cup sun dried tomatoes in oil, drained and thinly sliced; 1 3/4 cups chicken broth, low sodium; 1/2 cup heavy cream, or half and half; 1 teaspoon Italian seasoning; 1/8 teaspoon red pepper flakes; 1/2 cup Parmesan cheese, freshly grated; 2 handfuls baby spinach; 2 tablespoons basil, thinly sliced

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Introduction

Marry Me Roasted Cauliflower is a flavorful and comforting dish featuring tender cauliflower in a creamy, garlicky sauce with sun-dried tomatoes and Parmesan. It’s perfect as a hearty side or a vegetarian main when served over pasta.

A white pan with a wooden handle holds a creamy dish made of several layers: large pieces of golden-browned cauliflower, wilted dark green spinach leaves, and bits of red sun-dried tomatoes all mixed in a rich light orange sauce speckled with herbs and black pepper. The cauliflower has a slightly charred texture, and fresh sliced green herbs are sprinkled on top, adding a fresh contrast. Around the pan, there is a white marbled surface with a bowl of grated white cheese and a small dish of chopped fresh green herbs. A black pepper grinder and a white cloth are placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 pounds cauliflower, cut into medium-large flat pieces
3 large garlic cloves, minced
1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
1/3 cup all-purpose flour, whole wheat flour, or gluten-free flour
1 3/4 cups low sodium chicken broth
1/2 cup heavy cream or half and half
1 teaspoon Italian seasoning
1/8 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese
2 handfuls baby spinach
Salt and pepper to taste
4 tablespoons oil, for frying
2 tablespoons basil, thinly sliced

Instructions

Step 1: Cut cauliflower into steaks and then into smaller pieces, including some of the core but discarding the end and leaves. Place the flour in a large shallow plate and coat the cauliflower on both sides, shaking off any excess.
Step 2: Preheat a large skillet over medium-high heat and add a bit of oil. Fry the floured cauliflower in a single layer, seasoning with salt and pepper. Cook for 3-4 minutes per side until browned. Transfer to a plate and repeat with the remaining cauliflower.
Step 3: Scrape off any burnt bits from the skillet and return it to medium heat. Add a little oil and the minced garlic, sauté for 30 seconds while stirring constantly.
Step 4: Pour in the chicken broth and heavy cream, then add the sun-dried tomatoes, Italian seasoning, red pepper flakes, and Parmesan cheese. Stir, bring to a boil, and simmer for 2 minutes.
Step 5: Add the cooked cauliflower back to the skillet, spoon some sauce over it, and gently stir a bit. Cover and simmer on low heat for 5 minutes.
Step 6: Add the baby spinach, tucking it gently between the cauliflower pieces. Cover and simmer for another 1-2 minutes until the spinach wilts. Turn off the heat.
Step 7: Garnish with thinly sliced basil and serve warm, either as a side dish or over pasta for a satisfying vegetarian main course.

Tips & Variations

Use gluten-free flour if you need to keep the dish gluten-free without sacrificing texture.
For a vegan version, substitute the cream with coconut cream and use nutritional yeast instead of Parmesan.
Add a squeeze of fresh lemon juice before serving to brighten flavors.
Serve over quinoa or rice as an alternative to pasta for a gluten-free meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

The dish shows a close-up of creamy cauliflower curry served in a white bowl with speckled details. The dish has multiple layers including soft, golden-brown roasted cauliflower florets, wilted dark green spinach leaves, and bright red sun-dried tomato pieces, all mixed in a thick, light brown creamy sauce with visible black pepper specks. A copper spoon is partly dipped into the curry, revealing the creamy texture and the mix of vegetables. The bowl rests on a white marbled texture, and a white cloth is partly visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best for the texture and browning, but if using frozen, thaw and thoroughly drain excess moisture before dredging and frying to avoid sogginess.

Is this dish spicy?

The red pepper flakes add a mild heat, but you can adjust the amount to your taste or omit them completely for no spice.