Name: Creamy Baked Cauliflower with Sun-Dried Tomatoes and Fresh Parsley: A Flavor-Packed Vegetable Side Dish
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 large head cauliflower, cut into florets; 2 tbsp olive oil; Salt and pepper, to taste; 2 tbsp butter; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 1/2 cups milk; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1/3 cup sun-dried tomatoes, chopped; 2 tbsp chopped fresh parsley; 1/4 tsp red pepper flakes (optional)

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This Creamy Baked Cauliflower is a savory, oven-baked dish featuring tender cauliflower florets in a rich cream sauce, accented with sun-dried tomatoes and fresh parsley. It’s a satisfying side that can easily double as a vegetarian main course.

Why You’ll Love This Recipe

This dish transforms simple cauliflower into something indulgent and full of flavor. The sun-dried tomatoes bring depth and umami, while the cream sauce makes every bite luxuriously smooth. It’s easy to prepare, reheats well, and pairs with everything from roasted meats to hearty grains.

Ingredients

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

Cauliflower (cut into florets)
Sun-dried tomatoes (in oil, chopped)
Heavy cream
Parmesan cheese (grated)
Garlic (minced)
Onion (finely chopped)
Olive oil or butter
Salt and black pepper
Nutmeg (a pinch, optional)
Fresh parsley (chopped, for garnish)
Mozzarella or Gruyère cheese (optional, for topping)

Directions

Preheat oven: Set to 375°F (190°C). Grease a baking dish lightly with oil or butter.
Par-cook the cauliflower: Steam or boil cauliflower florets for 5–7 minutes until just tender. Drain and set aside.
Sauté aromatics: In a skillet, heat olive oil or butter and sauté onion and garlic until softened.
Prepare the cream sauce: Add heavy cream, sun-dried tomatoes, salt, pepper, and a pinch of nutmeg to the skillet. Simmer until slightly thickened. Stir in half of the Parmesan.
Assemble: Place cauliflower in the baking dish. Pour the sauce evenly over the florets. Top with remaining Parmesan and optional mozzarella or Gruyère.
Bake: Bake uncovered for 20–25 minutes until bubbly and golden.
Garnish: Sprinkle with chopped parsley before serving.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Vegan option: Use plant-based cream and cheese alternatives.
Add protein: Include diced cooked chicken or crispy bacon for a more filling version.
Spicy kick: Add crushed red pepper flakes or a touch of harissa.
Cheese swap: Try smoked cheddar or blue cheese for a more intense flavor.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. You may also microwave individual portions. Freezing is not recommended due to the cream-based sauce.

FAQs

Can I use frozen cauliflower?

Yes, just be sure to thaw and drain well before adding to the sauce.

What’s the best cream to use?

Heavy cream yields the richest results, but half-and-half can be used for a lighter version.

Can I make this ahead of time?

Yes, assemble and refrigerate unbaked for up to 24 hours. Bake just before serving.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or sautéed mushrooms are excellent alternatives.

Is this dish keto-friendly?

Yes, it’s naturally low in carbs and fits well into keto meal plans.

Can I add breadcrumbs on top?

Certainly—add seasoned breadcrumbs for a crunchy topping.

What other vegetables pair well with cauliflower here?

Broccoli, zucchini, or spinach can be added for variety.

Is it spicy?

Not by default, but you can add chili flakes if desired.

Can I serve this as a main dish?

Yes, it’s hearty enough to serve on its own, especially with added protein.

How do I prevent the cream from curdling?

Avoid boiling the sauce; simmer gently and stir constantly.

Conclusion

Creamy Baked Cauliflower with Sun-Dried Tomatoes is a comforting, flavorful dish that elevates humble vegetables into something special. Whether served as a side or enjoyed as a standalone meal, it’s sure to impress with its rich texture and vibrant Mediterranean-inspired flavor.

Creamy Baked Cauliflower with Sun-Dried Tomatoes and Fresh Parsley: A Flavor-Packed Vegetable Side Dish

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A rich and flavorful vegetable side dish featuring tender baked cauliflower in a creamy cheese sauce, accented with tangy sun-dried tomatoes and fresh parsley.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, until slightly golden and tender.
While cauliflower roasts, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk, stirring constantly until the sauce thickens.
Stir in Parmesan and mozzarella cheese until melted and smooth. Add chopped sun-dried tomatoes and red pepper flakes (if using).
Transfer roasted cauliflower to a baking dish and pour the cheese sauce over the top. Mix gently to combine.
Bake uncovered for 15–20 minutes, until bubbly and golden on top.
Sprinkle with fresh parsley before serving.