Creamy Roasted Cauliflower
By Paula DeenJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 10 minutes
- 1 head cored and cut into small florets cauliflower
- 3 tablespoons olive oil
- kosher salt
- ground black pepper
- 1 tablespoon butter
- 2 cloves minced garlic
- 1 finely chopped Vidalia onion
- 1/2 (8 oz) package cream cheese
- 3/4 cup heavy cream
- 2 tablespoons finely chopped fresh parsley
Preheat the oven to 450 °F. Spray a large baking sheet with nonstick spray.
Spread the cauliflower onto the baking sheet in a single layer. Drizzle with 2 tablespoons of the oil and some salt and pepper. Toss to coat well. Roast, stirring once or twice, until the cauliflower is just tender, about 20 minutes.
Meanwhile, heat the remaining tablespoon oil with the butter in a large nonstick skillet over medium-high heat. Add the garlic and onions and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cream cheese and heavy cream and bring to a simmer. Add the cauliflower, tossing gently to coat well. Transfer to a serving bowl and sprinkle with the parsley.