Marry Me Roasted Cauliflower Recipe
Marry Me Roasted Cauliflower is a flavorful and comforting vegetarian side dish featuring pan-fried cauliflower steaks coated in flour, simmered in a rich and creamy sun-dried tomato sauce with garlic, spinach, and Parmesan cheese. This dish can be served as a hearty side or paired with pasta for a satisfying vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Cauliflower
- 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
Sauce
- 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
Greens and Garnish
- 2 handfuls baby spinach
- 2 tablespoons basil, thinly sliced
Instructions
- Prepare the cauliflower: Cut the cauliflower into steaks and then into smaller pieces, using some of the core but discarding the end and leaves. Place the flour in a large shallow plate and coat each cauliflower piece on both sides, shaking off the excess flour. This step is done concurrently while preheating the skillet and frying.
- Pan-fry the cauliflower: Preheat a large skillet over medium-high heat and add a bit of oil. Add the floured cauliflower pieces in a single layer, season with salt and pepper, and fry for 3-4 minutes on each side until browned. Transfer the cooked cauliflower to a plate and repeat with the remaining pieces.
- Make the sauce: Scrape off any burnt bits from the skillet then return it to medium heat. Add a bit of oil and the minced garlic, sautéing for 30 seconds while stirring constantly. Pour in the chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, red pepper flakes, and freshly grated Parmesan cheese. Stir the mixture, bring it to a boil, then reduce to a simmer for 2 minutes.
- Simmer cauliflower in sauce: Add the cooked cauliflower back into the skillet, spoon some sauce over the pieces, and gently stir to coat. Cover the skillet and simmer on low heat for 5 minutes to allow flavors to meld.
- Add spinach and finish cooking: Tuck the baby spinach leaves between the cauliflower pieces, cover the skillet again, and simmer for an additional 1-2 minutes or until the spinach wilts. Turn off the heat.
- Serve and garnish: Garnish the dish with thinly sliced basil and serve as a delicious side dish or over pasta for a vegetarian main course.
Notes
- For a gluten-free version, use gluten-free flour for coating the cauliflower.
- You can substitute chicken broth with vegetable broth to keep the dish vegetarian.
- Adjust red pepper flakes according to your preferred spice level.
- Serve this dish alongside pasta or crusty bread for a complete meal.
- Use fresh Parmesan for best flavor or substitute with a vegan cheese alternative if desired.
Keywords: cauliflower dish, vegetarian side, creamy cauliflower, sun dried tomato sauce, Italian side dish
Find it online: https://mixitwitjoe.com/marry-me-roasted-cauliflower-recipe/
