Preheat the oven to 425°F or 220°C. Line a large baking sheet with parchment paper.

Remove the leaves and tough stem from the cauliflower. Cut it into similarly sized florets, rinse if needed, and dry thoroughly.

Place the cauliflower in a large bowl. Add the olive oil, garlic powder, paprika, salt, and black pepper. Toss until the florets are evenly coated.

Arrange the cauliflower on the prepared baking sheet in a single layer, leaving a little space between the florets.

Roast for 20 to 25 minutes, turning halfway through, until the cauliflower is tender with golden brown edges.

While the cauliflower is roasting, heat one tablespoon of olive oil in a large skillet over medium heat.

Add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant.

Pour in the vegetable broth. Add the sun-dried tomatoes, Italian seasoning, red pepper flakes, and black pepper. Simmer uncovered for 5 to 7 minutes to allow the broth to reduce slightly.

Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 3 to 4 minutes. Do not let the sauce boil rapidly.

Add the Parmesan and stir until melted. Taste the sauce and add salt only if needed.

Add the roasted cauliflower to the skillet and gently toss it with the sauce. Cook for another 1 to 2 minutes, until everything is hot and evenly coated.

Remove from the heat and finish with fresh parsley, additional Parmesan, and black pepper. Serve immediately.