This “marry me” cauliflower is a cozy, comforting skillet meal that comes together quickly. Golden cauliflower is tossed with sun-dried tomatoes, garlic, and spinach in a creamy, Parmesan-packed sauce. Serve over rice and fall in love.
Valentine’s week? I’ve got your dinner covered.
This version of marry me cauliflower is warm and satisfying, with a silky cream sauce studded with tangy sun-dried tomatoes, wilted spinach, and loads of Parmesan. Spoon it over jasmine rice for a bowl that feels like a hug.
You don’t need a date to enjoy this—make it for yourself any time of day and savor every bite.
The classic “marry me” flavor profile—cream, Parmesan, sun-dried tomatoes, basil, and plenty of garlic—is irresistible. The tomatoes add bright sweetness and tang, Parmesan brings savory depth, the greens brighten the dish, and the cream ties everything into a cozy sauce.
I first shared this on my Substack last fall and made it on repeat because it’s that good. It feels like a rich, saucy bowl—almost like a non-soup soup—and the rice soaks up every bit of the sauce, making it deeply satisfying.
It’s the ideal cozy dinner that tastes like home.
This is how I make it
I start by browning the cauliflower so it develops flavor and softens slightly. Once golden, I remove it from the pan.
In the same skillet I cook onions and garlic in the remaining oil, then add sun-dried tomatoes, dried herbs, and spinach until the greens wilt. Next I add chicken or vegetable stock and heavy cream, bring the mixture to a simmer, and stir in finely grated Parmesan until the sauce is smooth and glossy.
The cauliflower returns to the pan to soak up the sauce, and the finished skillet is topped with fresh basil. Serve over jasmine rice (or pasta or another grain) with extra Parmesan and enjoy.
Marry Me Cauliflower
Marry Me Cauliflower
Pin Recipe
Leave a Review »
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, sliced
- 4 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 7 ounces sun-dried tomatoes in oil, chopped
- 2 cups fresh baby spinach, roughly chopped
- 1 cup chicken stock (or vegetable stock)
- ¾ cup heavy cream
- ½ cup finely grated Parmesan cheese, plus more for serving
- fresh basil, for topping
- jasmine rice, for serving
Instructions
-
Heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the cauliflower florets, season with a big pinch of salt and pepper, and cook, tossing often, until tender and golden brown.
-
Transfer the cauliflower to a plate. If the pan is dry, add a little more oil from the jar. Add the sliced onion and minced 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 and then the spinach, cooking until the greens are fully wilted.
-
Pour in the stock and heavy cream, bring to a boil, then reduce heat to low. Stir in the Parmesan until melted and the sauce is smooth. Return the cauliflower to the pan, toss to coat, and finish with fresh basil. Taste and adjust seasoning if needed.
-
Serve the cauliflower over jasmine rice with extra Parmesan and enjoy.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Post a photo of your recipe to the Facebook page—your feedback means a lot.
I’ll take two bowls!