Creamy Baked Cauliflower with Garlic & Sun-Dried Tomatoes
This indulgent creamy baked cauliflower dish is the perfect comfort food packed with roasted flavor and smothered in a rich garlic-parmesan cream sauce. Sun-dried tomatoes add a tangy depth that perfectly complements the roasted cauliflower. It’s a crowd-pleasing side or a satisfying vegetarian main that’s easy to whip up and always a hit!
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 4
Ingredients:
1 large head of cauliflower cut into florets
2 tbsp olive oil
Salt and pepper to taste
2 tbsp butter
4 garlic cloves minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella (optional for extra cheesiness)
⅓ cup sun-dried tomatoes (in oil) chopped
1 tsp Italian seasoning or dried thyme
Fresh parsley chopped (for garnish)
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C)
Roast Cauliflower: Toss cauliflower florets with olive oil salt and pepper. Spread them on a baking sheet and roast for 20 minutes flipping once until golden and slightly crispy
Make Cream Sauce: While cauliflower is roasting melt butter in a large oven-safe skillet or pan over medium heat. Add garlic and sauté for 1–2 minutes until fragrant
Add Cream & Cheese: Stir in the cream sun-dried tomatoes and Italian seasoning. Simmer for a few minutes then mix in Parmesan (and mozzarella if using). Let the sauce thicken slightly
Combine & Bake: Add roasted cauliflower into the cream sauce. Stir to coat then transfer the skillet to the oven. Bake for an additional 10–15 minutes or until bubbly and golden on top
Serve: Garnish with chopped parsley and serve hot
Tips:
Don’t skip roasting: Roasting the cauliflower first brings out its natural sweetness and adds a lovely caramelized texture
Use an oven-safe skillet: If you have one it saves on dishes since you can go from stovetop to oven in the same pan
Let the sauce thicken: Simmer the cream mixture for a few minutes before baking—it helps it cling better to the cauliflower
Broil at the end: For an extra golden and crispy top switch to broil for the last 2–3 minutes of baking. Keep an eye on it
Variations:
Add protein: Stir in cooked shredded chicken crumbled bacon or sautéed tofu for a more filling dish
Make it vegan: Use plant-based butter coconut cream or cashew cream and vegan cheeses
Spicy kick: Add red pepper flakes or a splash of hot sauce to the cream sauce
Herb twist: Try fresh basil thyme or rosemary instead of Italian seasoning
Extra veg: Mix in sautéed spinach mushrooms or kale along with the cauliflower
Q&A
Q: Can I make this ahead of time?
Yes you can roast the cauliflower and make the sauce in advance. Store them separately in the fridge then combine and bake when ready to serve
Q: What can I use instead of heavy cream?
You can use half and half or a dairy-free alternative like coconut cream or cashew cream
Q: Can I freeze leftovers?
It is best enjoyed fresh but you can freeze leftovers in an airtight container. Reheat in the oven for best texture
Q: How can I make it lower in fat?
Use light cream or milk and reduce the cheese slightly. You can also add more veggies to bulk it up
Nutrition Info
Approximate per serving based on 4 servings
Calories 320
Protein 9g
Carbohydrates 12g
Fat 28g
Fiber 4g
Sugar 4g
Sodium 450mg
(Note values may vary based on specific ingredients used)
Conclusion
This creamy baked cauliflower is rich hearty and full of flavor. Whether you serve it as a side dish or enjoy it as a vegetarian main it’s a satisfying recipe that’s easy to make and even easier to love. Perfect for weeknight dinners potlucks or holiday tables