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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.

Ingredients

Units Scale
  • 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)

Instructions

  1. 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.
  2. While cauliflower roasts, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
  3. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk, stirring constantly until the sauce thickens.
  4. Stir in Parmesan and mozzarella cheese until melted and smooth. Add chopped sun-dried tomatoes and red pepper flakes (if using).
  5. Transfer roasted cauliflower to a baking dish and pour the cheese sauce over the top. Mix gently to combine.
  6. Bake uncovered for 15–20 minutes, until bubbly and golden on top.
  7. Sprinkle with fresh parsley before serving.

Notes

  • Use sun-dried tomatoes packed in oil for best flavor and texture.
  • Make it ahead and reheat before serving for convenience.
  • For extra crunch, top with breadcrumbs before baking.

Nutrition

Find it online: https://tastyera.com/creamy-baked-cauliflower-with-sun-dried-tomatoes-and-fresh-parsley-a-flavor-packed-vegetable-side-dish/