Tender roasted cauliflower florets baked in a rich, cheesy cream sauce with sun-dried tomatoes and herbs—this comforting side dish is the perfect blend of velvety texture and bold flavor.

Why You’ll Love This Recipe

This creamy baked cauliflower dish is a standout option when you want something indulgent yet wholesome. Roasting the cauliflower enhances its natural sweetness, while the luscious cream sauce infused with garlic, sun-dried tomatoes, and cheese adds depth and richness. It’s perfect as a hearty side for dinners or even as a vegetarian main. Easy to make and packed with flavor, it’s an excellent alternative to traditional gratins or casseroles.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 medium head of cauliflower, cut into large florets
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Cream Sauce:

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ¼ cup chopped sun-dried tomatoes (oil-packed, drained)
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• 1 tablespoon fresh parsley, chopped (plus more for garnish)

Directions

1. Preheat oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 20 minutes, or until the cauliflower begins to brown slightly and becomes tender.
4. While the cauliflower roasts, melt the butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
5. Stir in the heavy cream, Parmesan, and mozzarella. Whisk until the cheeses are fully melted and the sauce is smooth.
6. Add the sun-dried tomatoes, smoked paprika, onion powder, and chopped parsley. Cook for 2–3 minutes, then remove from heat.
7. Transfer the roasted cauliflower to a baking dish. Pour the cream sauce over the cauliflower and gently toss to coat.
8. Bake uncovered for 10–15 minutes, until the top is golden and the sauce is bubbling.
9. Garnish with additional chopped parsley before serving.

Servings and timing

Servings: Serves 4–6 as a side dish
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Add Protein: Mix in cooked bacon or shredded rotisserie chicken for a heartier dish.
• Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce.
• Low-Carb: This recipe is already low in carbohydrates, making it suitable for keto and other low-carb diets.
• Cheese Swap: Use Gruyère, cheddar, or gouda for a different flavor profile.
• Add Greens: Stir in chopped spinach or kale to the sauce for added nutrients and color.
• Make It Vegan: Substitute dairy products with plant-based cream and cheeses.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended, as the cream sauce may separate upon thawing.
Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or in the microwave in 30-second increments until warmed through.

FAQs

Can I use frozen cauliflower?

Yes, but it’s best to thaw and pat it dry thoroughly to avoid excess moisture that could water down the sauce.

Can I make this dish ahead of time?

Yes, assemble the dish without baking and store it in the fridge for up to 24 hours. Bake just before serving.

Is this dish keto-friendly?

Yes, it is low in carbs and suitable for a ketogenic diet.

What can I substitute for sun-dried tomatoes?

Chopped roasted red peppers or sautéed mushrooms work well as alternatives.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. Whole milk is recommended for best results.

What type of Parmesan should I use?

Use freshly grated Parmesan for the best flavor and meltability.

How do I avoid a watery sauce?

Make sure the cauliflower is well-roasted and not overcooked before combining with the sauce. Also, drain sun-dried tomatoes thoroughly.

Can I double the recipe?

Yes, simply double all ingredients and use a larger baking dish. Extend baking time slightly if needed.

Is this gluten-free?

Yes, this recipe is naturally gluten-free as long as all cheese and cream products used are certified gluten-free.

Can I make this without cheese?

Cheese is a key component of the creaminess, but you can use a dairy-free cheese alternative if needed.

Conclusion

Creamy baked cauliflower with sun-dried tomatoes is a rich, satisfying dish that brings comfort and flavor to any table. With roasted vegetables and a decadent cheese sauce, it strikes the perfect balance between indulgent and nourishing. Whether you’re looking for an elevated side dish or a standalone vegetarian entrée, this recipe offers a warm, crowd-pleasing option worth making again and again.

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