Preheat your oven to 400°F (200°C).

Wash and chop your cauliflower, carrots, bell peppers, and red onion into evenly sized pieces. Toss with olive oil, salt, and pepper in a mixing bowl.

Spread the vegetables on a baking sheet and roast for about 25 minutes, stirring halfway through.

In a medium pan over medium heat, melt butter or olive oil. Add garlic and crushed red pepper flakes, sauté for about 1 minute.

Stir in sun-dried tomatoes, then pour in heavy cream and vegetable broth. Let simmer for about 3 minutes.

Add grated Parmesan cheese, Italian herb blend, and balsamic vinegar. Mix thoroughly to achieve a smooth sauce.

Combine roasted vegetables with the sauce and simmer for an additional 2 minutes.

Stir in freshly chopped basil before serving.