Name: Marry Me Roasted Cauliflower
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 medium head cauliflower, cleaned and cut into florets; 1 TBSP olive oil; 1 tsp garlic powder; 1 tsp paprika; ½ tsp salt; ¼ tsp freshly ground black pepper; 1 TBSP olive oil; 3 cloves garlic, finely minced; 1 tsp Italian seasoning; ¼ tsp chili flakes (adjust to taste); 1 cup low-sodium vegetable broth; ½ cup heavy cream; ½ cup chopped sun-dried tomatoes (oil-packed, drained); ⅓ cup grated Parmesan cheese; ¼ tsp black pepper (or more to taste); 1 TBSP fresh parsley, chopped (for garnish)

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There’s something undeniably magical about a dish that looks effortless yet tastes like you’ve been tinkering in the kitchen all afternoon. That’s exactly how I felt the first time I made this “Marry Me Roasted Cauliflower.” I’d invited friends over for dinner and tossed these golden florets in a garlicky, sun-dried tomato cream sauce—pure comfort with a gourmet twist. Before I knew it, every last floret was gone, and one dear friend leaned in conspiratorially: “This. Is. Life-changing.” Cue the mental high-five.

I love vegetables, but let’s be honest—cauliflower sometimes needs a little extra love to steal the show. Roasting transforms its mild flavor into something nutty and caramelized, and the rich cream sauce studded with tangy sun-dried tomatoes takes it firmly into “must-make again” territory. The hint of chili flake gives just enough warmth to keep you cozy without breaking a sweat, while fresh parsley adds that final pop of color and brightness.

If you’re looking to impress, this is your ticket. It works beautifully as a show-stopping side alongside a simple grilled steak or chicken, but I’ve also served it as a light main with crusty bread to soak up every drop of sauce. No matter how you plate it, be prepared for raves—and maybe even marriage proposals (at least that’s what the legend tells us).

Below, you’ll find everything you need to recreate this dish at home. We’ll start by gathering ingredients and getting your oven roaring hot, then move into seasoning and roasting the cauliflower itself. Let’s dive in!

Ingredients

For the Cauliflower

1 medium head cauliflower, cleaned and cut into florets
1 TBSP olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp freshly ground black pepper

For the Sauce

1 TBSP olive oil
3 cloves garlic, finely minced
1 tsp Italian seasoning
¼ tsp chili flakes (adjust to taste)
1 cup low-sodium vegetable broth
½ cup heavy cream
½ cup chopped sun-dried tomatoes (oil-packed, drained)
⅓ cup grated Parmesan cheese
¼ tsp black pepper (or more to taste)
1 TBSP fresh parsley, chopped (for garnish)

Step 1: Preheat & Prep

First thing’s first: preheat your oven to 425 °F (220 °C). A hot oven is crucial for getting those beautiful golden edges on the cauliflower. While it heats up, rinse the cauliflower under cool water, pat it dry, and remove any leaves. Trim the stem end so the florets break apart easily, then cut into even-sized pieces—about golf-ball size is ideal. Uniform florets roast more evenly, so take a minute here; you’ll thank yourself later.

Step 2: Season & Roast

Grab a large mixing bowl and drizzle in 1 TBSP of olive oil. Sprinkle the garlic powder, paprika, salt, and black pepper over the cauliflower. Use clean hands or a pair of tongs to toss everything until each floret is nicely coated in that seasoned oil. Spread the florets out in a single layer on a parchment-lined baking sheet—crowding leads to steaming, and we want crispy edges.

Roast in the preheated oven for 20–25 minutes, flipping them halfway through. You’re looking for tender centers and golden-brown tips. If you have a convection bake setting, go ahead and use it for even quicker browning—but it’s absolutely optional. As the cauliflower roasts, you’ll start to smell that incredible nutty aroma filling your kitchen. That’s your cue to move on to the sauce!

Step 3: Build the Sauce

In a medium saucepan over medium heat, pour in 1 tablespoon olive oil. Once it shimmers, add your finely minced garlic (about 3 cloves). Sauté for 1–2 minutes, stirring constantly, until the garlic becomes fragrant and just starts to turn golden—watch it closely so it doesn’t burn.
Sprinkle in 1 teaspoon Italian seasoning and ¼ teaspoon chili flakes (or more if you love heat). Stir for about 30 seconds to toast the spices, which really deepens their flavor.

Tip: If you’re sensitive to spice, start with just a pinch of chili flakes. You can always add more at the end!

Step 4: Simmer & Enrich

Pour in 1 cup low-sodium vegetable broth to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Bring to a gentle simmer—you should see small bubbles around the edges.
Reduce heat to medium-low and stir in ½ cup heavy cream and ½ cup chopped sun-dried tomatoes (oil-packed, drained). Let everything simmer together for 4–5 minutes, stirring occasionally. The sauce will thicken slightly and the tomatoes will plump up as they soak in the cream and broth.
Gradually whisk in ⅓ cup grated Parmesan cheese, one handful at a time, until the sauce is silky and smooth. Season with ¼ teaspoon freshly ground black pepper, then taste and adjust seasoning—more salt, pepper, or chili flakes—until it sings.

Variation: For a lighter sauce, swap half of the heavy cream for whole milk, or stir in 2 ounces of soft goat cheese instead of Parmesan for tang.

Step 5: Combine & Finish

Carefully transfer your hot, roasted cauliflower into the saucepan. Gently toss each floret in the sauce so they’re evenly coated—use a spatula or tongs to keep the florets intact.
Let the cauliflower warm through in the sauce for 1–2 minutes, spooning the mixture over the pieces so every nook and cranny is smothered in creamy goodness.

Pro Tip: If your sauce seems too thick, add a splash of vegetable broth or cream. If it’s too thin, let it simmer a minute longer off the heat—it will cling better to the florets as it cools.

Step 6: Garnish & Serve

Transfer everything to a warm serving dish, then sprinkle 1 tablespoon chopped fresh parsley on top for a burst of color and freshness. Serve immediately. The contrast between the hot, creamy sauce and the crisp-tender cauliflower is what keeps people coming back for seconds (and thirds!).

Make-Ahead Hack: Roast the cauliflower and make the sauce up to 24 hours ahead. Store them separately in airtight containers, then reheat together on the stovetop over low heat—just add a splash of broth to revive the sauce.

Frequently Asked Questions

1. Can I use frozen cauliflower instead of fresh?

Absolutely! Thaw the florets, pat them as dry as possible to avoid excess moisture, then follow the same seasoning and roasting steps. The texture won’t be quite as crisp, but the sauce will still coat them beautifully.

2. Is there a dairy-free alternative for the cream sauce?

Yes. Swap the heavy cream for full-fat coconut milk or cashew cream, and replace Parmesan with a vegan Parmesan or nutritional yeast. The flavor profile will shift slightly, but you’ll retain that luscious, silky texture.

3. How spicy does the dish get with chili flakes?

With ¼ teaspoon of chili flakes, you’ll notice a gentle warmth that complements rather than overwhelms. If you prefer more heat, increase to ½ teaspoon, or for just a whisper of spice, reduce to an eighth of a teaspoon.

4. Can I prepare this dish for a crowd?

Definitely. The recipe scales easily—just click the 2× or 3× multiplier in the ingredient list. You may need to roast the cauliflower in batches to avoid overcrowding the pan, ensuring each floret gets perfectly golden.

5. What can I serve alongside this Marry Me Roasted Cauliflower?

It pairs beautifully with grilled proteins like chicken or steak, but it also shines as a vegetarian main. Offer crusty bread for sopping up the sauce, or serve it over quinoa or rice for a heartier meal.

6. How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of broth or cream, stirring until the sauce is fluid again.

Conclusion

There you have it—your foolproof guide to creating “Marry Me Roasted Cauliflower,” a dish that’s equal parts impressive and comforting. From the first aromatic puff of roasted cauliflower wafting through your kitchen to the last gooey strand of Parmesan-kissed sauce, this recipe is designed to delight both cooks and guests alike.

I love serving this whenever I want to elevate a weeknight dinner or add a touch of romance to a special occasion. It’s flexible enough to accommodate dietary preferences (just check out those dairy-free swaps!) and simple enough that even kitchen novices can pull it off. The key is quality ingredients—fresh garlic, good olive oil, ripe sun-dried tomatoes—and a hot oven that transforms humble cauliflower into something extraordinary.

Now it’s your turn. Whip up a batch, gather your favorite people around the table, and watch how quickly those florets disappear. Then come back here and tell me: Did you spark any “marry me” moments of your own? Maybe you experimented with goat cheese or added a handful of toasted pine nuts for crunch. I want to hear all your creative twists and tips.

Thank you for cooking along with me! If you enjoyed this recipe, please leave a comment below, share a photo on social media with the hashtag #MarryMeCauliflower, and be sure to subscribe for more of the simple-but-spectacular dishes you and your loved ones will adore. Happy roasting!

Marry Me Roasted Cauliflower

Author: Mark's Recipe
Total Time: 40 minutes

Print Recipe

Description

Tender, golden-brown cauliflower florets bathed in a luscious, garlicky cream sauce studded with sun-dried tomatoes and fragrant Italian herbs. With just the right hint of heat from chili flakes and a sprinkle of fresh parsley, this show-stopping side (or light main) is guaranteed to have everyone asking, “When are you making this again?”

Instructions

1️⃣ Preheat & Prep
Preheat your oven to 425 °F (220 °C).
Rinse the cauliflower, pat dry, remove leaves, and trim the stem. Break into even-sized florets.

2️⃣ Season & Roast
In a large bowl, toss florets with 1 TBSP olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Spread in a single layer on a parchment-lined baking sheet.
Roast for 20–25 minutes, turning once, until tender and golden at the edges.

3️⃣ Build the Sauce
While cauliflower roasts, heat 1 TBSP olive oil in a saucepan over medium heat.
Add minced garlic; sauté 1–2 minutes until fragrant (watch so it doesn’t brown).
Stir in Italian seasoning and chili flakes.

4️⃣ Simmer & Enrich
Pour in vegetable broth; bring to a gentle simmer.
Stir in heavy cream and sun-dried tomatoes. Simmer 4–5 minutes to meld flavors.
Whisk in Parmesan until melted and silky. Season with black pepper to taste.

5️⃣ Combine & Finish
Transfer roasted cauliflower into the sauce; gently toss to coat each piece.
Let everything heat through for 1–2 minutes, spooning sauce over florets.

6️⃣ Garnish & Serve
Sprinkle with fresh parsley.
Serve immediately—this dish is best enjoyed hot, while the sauce is luxuriously creamy.

Notes

Extra Crispy Cauliflower: For an even crunchier edge, roast florets at 450 °F (230 °C) and flip halfway through.
Sun-Dried Tomato Swap: If you don’t have sun-dried tomatoes, stir in ½ cup halved cherry tomatoes in the last 5 minutes of simmering.
Make-Ahead: Roast the cauliflower ahead, cover, and refrigerate. Reheat in the oven at 375 °F (190 °C) for 10 minutes before combining with the freshly made sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 4