Step 1

Preheat your oven to 425°F (220°C).

Step 2

Prepare the Cauliflower. Rinse the cauliflower head under cold water and pat it dry with a kitchen towel. Trim the leaves and cut off the stem, then cut the cauliflower into florets of similar size.

Step 3

Season and Roast the Cauliflower. In a large mixing bowl, add the cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper. Toss until the cauliflower is evenly coated with the seasonings.

Step 4

Spread the seasoned cauliflower on a baking sheet lined with parchment paper in a single layer.

Step 5

Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and golden brown.

Step 6

Make the Sauce. While the cauliflower is roasting, prepare the sauce.

Step 7

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.

Step 8

Pour in the low-sodium chicken broth and bring to a simmer.

Step 9

Stir in the heavy cream, seasoning, and chopped sun-dried tomatoes. Let the sauce simmer for another 5 minutes, allowing the flavors to meld together.

Step 10

Add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth.

Step 11

Combine Cauliflower and Sauce. Once the cauliflower is roasted, add it to the sauce and stir until well combined. Garnish the dish with freshly chopped parsley.

Step 12

Serve the Marry Me Roasted Cauliflower hot as a delightful side dish or even a main course.