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, chopped
• 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
• ¾ cup heavy cream
• ½ cup finely grated Parmesan cheese, plus more for sprinkling
• Fresh basil, for topping
• Jasmine rice, for serving

Instructions

1. 1. Heat the oil in a large skillet over medium heat. Add the cauliflower florets with a big pinch of salt and pepper. Cook, tossing often, until the cauliflower is tender and golden brown.
2. 2. Transfer the cauliflower out of the pan. There should still be some oil in the pan; if not, add another drop from the jar of sun-dried tomatoes. Add the onions and garlic with a pinch of salt and pepper. Add the basil and oregano. Cook until softened, about 3 to 5 minutes. Stir in the sun-dried tomatoes. Stir in the spinach and cook until it wilts completely.
3. 3. Add in the stock and the heavy cream. Bring it to a boil, then turn the heat down to low. Stir in the Parmesan cheese and stir until it melts completely. Add the cauliflower back into the sauce. Top with fresh basil. Taste and season more if necessary.
4. 4. Serve the cauliflower over rice with extra Parmesan cheese.