Step 1

Preheat the oven to 400°F.

Step 2

Toss the cauliflower, carrots, bell pepper and onion with the olive oil, salt, and pepper on a large baking sheet.

Step 3

Roast for 25 minutes, stirring halfway through, until the veggies are golden and tender.

Step 4

Meanwhile, in a large pan over medium heat, melt the butter.

Step 5

Add the garlic and red pepper flakes, and saute for 1 minute.

Step 6

Stir in the sun-dried tomatoes, then pour in the heavy cream and vegetable broth. Simmer gently 3 minutes.

Step 7

Add the Parmesan, Italian seasoning, black pepper, and balsamic vinegar. Stir until smooth and slightly thickened, about 1 minute longer.

Step 8

Add the roasted veggies to the sauce, tossing to coat. Simmer for 2 minutes to let the flavors meld.

Step 9

Stir in the fresh basil.

Step 10

Serve and enjoy!