Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine cauliflower, carrots, bell pepper, and red onion. Drizzle with olive oil, then season with salt and black pepper. Toss to coat and spread on a baking sheet.

Roast the vegetables for 25 minutes, stirring halfway through for even browning.

While the vegetables roast, heat a tablespoon of butter or olive oil in a medium skillet. Sauté minced garlic and crushed red pepper flakes for about 1 minute until fragrant.

Stir in sun-dried tomatoes, then pour in heavy cream and vegetable broth, simmering for about 3 minutes until thickened.

Add Parmesan cheese, Italian herbs, and balsamic vinegar, stirring until cheese melts and sauce is smooth.

Add roasted vegetables to the sauce, tossing to coat evenly and simmer for an additional 2 minutes.

Stir in freshly chopped basil just before serving.