Preheat your oven to 400°F (200°C).

On a large baking sheet, spread out the cauliflower, carrots, bell pepper, and red onion. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss until well coated.

Place the baking sheet in your preheated oven and roast for 25 minutes, stirring halfway through for even cooking.

While the vegetables are roasting, heat butter or olive oil in a medium-sized pan over medium heat. Add minced garlic and crushed red pepper flakes, sauté for about 1 minute.

Add sun-dried tomatoes to the pan, then pour in the heavy cream and vegetable broth. Let simmer for around 3 minutes, stirring occasionally.

Stir in grated Parmesan cheese, Italian herb blend, and balsamic vinegar, whisking until smooth.

Carefully combine the roasted vegetables with the creamy sauce, stirring gently to coat each piece.

Let the mixture simmer together for an additional 2 minutes then fold in fresh basil before serving.