Description
This Ruth’s Chris–Style Roasted Cauliflower with Parmesan Cream is a rich, elegant side dish featuring crispy oven-roasted cauliflower florets topped with a silky, savory Parmesan cream sauce. It’s simple enough for weeknights yet impressive enough for guests.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmesan Cream Sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Place cauliflower florets on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast for 25–30 minutes, turning halfway through, until golden brown and tender.
- While the cauliflower roasts, make the Parmesan cream: In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
- Pour in heavy cream and simmer for 2–3 minutes, stirring often.
- Add Parmesan cheese and stir until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
- Transfer roasted cauliflower to a serving dish and spoon warm Parmesan cream sauce over the top.
- Serve immediately while hot and creamy.
Notes
- Add red pepper flakes to the sauce for a hint of spice.
- Finish with lemon juice or chopped parsley for brightness.
- Drizzle the sauce lightly for a lighter option.
- Use Pecorino Romano for a sharper cheese flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 260
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
