This Marry Me cauliflower is a cozy, comforting skillet dish that comes together quickly. Toasty cauliflower is combined with sun-dried tomatoes, garlic and spinach in a creamy parmesan sauce. Serve over rice and fall in love.
Valentine’s week dinner? Sorted.
This Marry Me cauliflower is warm and indulgent, simmered in a silky cream sauce with sun-dried tomatoes, wilted spinach and plenty of parmesan, then ladled over rice for the perfect bowl.
Make it for your Valentine this week — even if that Valentine is you.
It’s versatile and quick enough for lunch, breakfast or a cozy dinner. Whenever you want comfort food that feels a little special, this should be on the menu.
I usually roll my eyes at the “marry me” label, but this combination of flavors is so beloved for good reason. I actually prefer it with cauliflower to the classic chicken version — and that’s saying something.
The essential elements are cream, parmesan, sun-dried tomatoes, basil and lots of garlic. The tomatoes add a sweet-tangy brightness, the parmesan brings savory depth, and the spinach and basil keep the dish fresh. The creamy sauce ties everything together into a comforting meal.
This recipe was a favorite last fall — I made it on repeat because it’s reliably delicious. It’s like a hearty, saucy skillet that isn’t a soup but gives the same cozy satisfaction. Served over rice, the grains soak up all the sauce; it has a curry-like comfort in that sense.
It’s almost casserole-like without being baked — just the sort of homey, warming meal you want on a chilly evening.
This is how I make it
Begin by browning the cauliflower in oil to develop flavor and soften the edges. Once golden, remove it from the skillet.
In the same pan, sauté onions and garlic, then add sun-dried tomatoes, dried herbs and spinach. Once the greens have wilted, add chicken stock (or vegetable stock) and heavy cream. Bring the mixture to a gentle boil, reduce the heat, and stir in finely grated parmesan until it melts into the sauce.
Return the cauliflower to the pan so it can simmer in the sauce and soak up flavor. Finish with fresh basil and additional parmesan. Spoon the finished mixture over jasmine rice, pasta or another grain — rice soaks up the sauce beautifully and makes a satisfying bowl.
The result is a cozy bowl with tangy, creamy, cheesy and savory flavors all working together.
The coziest bowl with tangy, creamy, cheesy, savory flavor.
Marry Me Cauliflower
Marry Me Cauliflower
4
10 mins
20 mins
30 mins
Ingredients
- 1 head cauliflower, cut into small florets
- 2 tablespoons oil from the jar of sun-dried tomatoes
- Kosher salt and pepper
- 1 sweet onion, thinly sliced
- 4 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 7 ounces sun-dried tomatoes in oil, chopped
- 2 cups fresh baby spinach, roughly chopped
- 1 cup chicken or vegetable stock
- 3/4 cup heavy cream
- 1/2 cup finely grated parmesan cheese, plus more for serving
- Fresh basil, for topping
- Jasmine rice, for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the cauliflower florets with a generous pinch of salt and pepper. Cook, tossing often, until the cauliflower is tender and golden brown. Transfer to a plate.
- There should be some oil left in the pan—if not, add a splash from the sun‑dried tomato jar. Add the sliced onion and garlic with a pinch of salt and pepper, plus the dried basil and oregano. Cook until softened, about 3 to 5 minutes. Stir in the chopped sun‑dried tomatoes, then the spinach, cooking until it wilts.
- Pour in the stock and heavy cream. Bring to a gentle boil, then reduce the heat to low. Stir in the parmesan until it melts into a smooth sauce. Return the cauliflower to the skillet and simmer briefly to marry flavors. Taste and adjust seasoning.
- Serve the cauliflower and sauce over jasmine rice. Top with fresh basil and extra parmesan.
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I’ll take two bowls!