![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/02\/Marry-Me-Roasted-Cauliflower-819x1024.png\")
Marry Me Roasted Cauliflower<\/p>\nMarry Me Roasted Cauliflower<\/p>\n
<\/p>\n
1 medium cauliflower (cut into florets)<\/p>\n
1 T. olive oil<\/p>\n
1 tsp. garlic powder<\/p>\n
1 tsp. paprika<\/p>\n
1\/2 tsp. salt<\/p>\n
1\/4 tsp. freshly ground black pepper<\/p>\n
<\/p>\n
1 T. olive oil<\/p>\n
3 cloves garlic (finely minced)<\/p>\n
1 tsp. Italian seasoning<\/p>\n
1\/4 tsp. chili flakes<\/p>\n
1 C. vegetable broth (low sodium)<\/p>\n
1\/2 C. cream (use coconut cream for a dairy-free option)<\/p>\n
1\/2 C. chopped sun-dried tomatoes<\/p>\n
1\/3 C. Parmesan cheese (grated)<\/p>\n
1\/4 tsp. black pepper (or more to taste)<\/p>\n
1 T. fresh parsley (chopped for garnish)<\/p>\n
<\/p>\n
Start by heating your oven to 425\u00b0F (220\u00b0C). While the oven is heating, take the cauliflower and cut it into uniform florets. Make sure the pieces are roughly the same size so they cook evenly. Rinse the cauliflower under cool water and pat it dry with a paper towel to ensure it crisps up when roasted.\u00a0 Once dry, remove any leaves from the cauliflower head and trim the stem so the florets break off easily. You want the florets to be a bite-sized size, as this will allow for the perfect balance of crispy edges and tender interior.\u00a0 Now it\u2019s time to season your cauliflower! Place the florets in a large mixing bowl, then add the olive oil, garlic powder, paprika, salt, and pepper. Toss everything together until the cauliflower is well coated in the seasoning. This step is crucial for ensuring every bite is bursting with flavor. Next, spread the seasoned cauliflower in a single layer on a parchment-lined baking sheet. Make sure the florets aren\u2019t overcrowded so they can roast properly and get crispy on all sides. Roast the cauliflower in the preheated oven for about 20-25 minutes. The cauliflower should be golden brown and tender when done. If you want an extra crispy texture, you can broil the cauliflower for an additional 1-2 minutes, but keep a close eye on it to prevent burning. While the cauliflower is roasting, it\u2019s time to make the creamy sauce that will bring everything together.\u00a0 In a medium saucepan, heat 1 T. olive oil over medium heat. Add the minced garlic and saut\u00e9 for about 1-2 minutes until it becomes fragrant and slightly golden. This will release the garlic\u2019s natural oils, adding a wonderful aroma to the sauce. Next, pour in the vegetable broth and bring it to a simmer. Let it cook for about 5 minutes to reduce slightly and intensify the flavors. Now, stir in the cream, Italian seasoning, and sun-dried tomatoes. Allow the sauce to simmer for another 5 minutes so the flavors can blend together perfectly. Once the sauce is done simmering, reduce the heat to low and stir in the Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Taste the sauce and adjust the seasoning with additional pepper if needed.\u00a0 When the cauliflower is finished roasting, remove it from the oven and transfer the florets into the saucepan with the sauce. Toss everything together so that each piece of cauliflower is well-coated in the creamy sauce. The cauliflower will soak up the flavors, and the sauce will provide a rich, velvety texture.To finish, garnish with freshly chopped parsley to add a touch of freshness and color. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Marry Me Roasted Cauliflower 1 medium cauliflower (cut into florets) 1 T. olive oil 1 tsp. garlic powder 1 tsp. paprika 1\/2 tsp. salt 1\/4 tsp. freshly ground black pepper 1 T. olive oil 3 cloves garlic (finely minced) 1 tsp. Italian seasoning 1\/4 tsp. chili flakes 1 C. vegetable broth (low sodium) 1\/2 C. cream (use coconut cream for a dairy-free option) 1\/2 C. chopped sun-dried tomatoes 1\/3 C. Parmesan cheese (grated) 1\/4 tsp. black pepper (or…<\/p>\n