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Creamy Baked Cauliflower with Sun-Dried Tomatoes

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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.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until slightly golden.
  3. Meanwhile, in a saucepan over medium heat, melt butter and sauté garlic until fragrant (about 1 minute).
  4. Stir in heavy cream, Parmesan, and mozzarella. Whisk until smooth and melted.
  5. Add sun-dried tomatoes, paprika, onion powder, and parsley. Stir and cook for 2–3 minutes, then remove from heat.
  6. Transfer roasted cauliflower to an oven-safe baking dish. Pour the cream sauce over the top and gently toss to coat.
  7. Bake uncovered for an additional 10–15 minutes, until bubbly and golden on top.
  8. Garnish with more chopped parsley before serving.

Notes

  • You can prepare the sauce ahead of time and refrigerate it until ready to use.
  • Try adding cooked bacon or pancetta for a heartier variation.
  • Swap in broccoli or a mix of veggies if desired.

Nutrition

Keywords: baked cauliflower, creamy cauliflower, sun-dried tomatoes, cheesy vegetable bake, vegetarian side dish

Find it online: https://epicrecipebox.com/creamy-baked-cauliflower-with-sun-dried-tomatoes/