Description
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
- 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.
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
- Serving Size: 1 portion
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 40mg