Ruth’s Chris–Style Roasted Cauliflower with Parmesan Cream

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, salt, black pepper, and garlic powder until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet.
4. Roast for 25–30 minutes, flipping once halfway through, until golden brown and caramelized on the edges.
5. While the cauliflower roasts, melt the butter in a small saucepan over medium heat.
6. Add the minced garlic and sauté for about 30 seconds, until fragrant.
7. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
8. Stir in the Parmesan cheese, black pepper, and nutmeg if using. Simmer until the sauce is smooth and slightly thickened.
9. Transfer the roasted cauliflower to a serving dish.
10. Spoon the Parmesan cream sauce over the cauliflower or gently toss to coat. Garnish as desired and serve hot.

Variations :

• Add a pinch of crushed red pepper flakes to the sauce for subtle heat.
• Use Pecorino Romano for a sharper, saltier flavor.
• Toss the roasted cauliflower with the sauce and return it to the oven for 5 minutes for a baked finish.
• Finish with a squeeze of lemon juice for brightness.

Tips :

• Cut the cauliflower into evenly sized florets to ensure uniform roasting.
• Use freshly grated Parmesan for the smoothest sauce texture.
• Avoid boiling the cream; keep it at a gentle simmer to prevent separation.
• For a true steakhouse touch, serve on a warm plate and finish with a light drizzle of melted butter.