- kosher salt, as needed, plus 1/2 tsp
- 1 lrage head cauliflower, cut into small florets
- 3/4 cup heavy cream
- 2 oz cream cheese, cut into small pieces
- 1 1/2 tsp Dijon mustard
- 2 cups shredded sharp Cheddar cheese, plus 1/2 cup for topping
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- vegetable cooking spray
Preheat the oven to 375°F. Bring a large pot of water to a boil, seasoning the water with salt. Spray an 8x8 baking dish with vegetable oil spray.
Cook the cut cauliflower in the boiling water until crisp-tender, about 5 minutes.
Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan and then whisk in the cream cheese and mustard, continuously whisking until smooth.
Stir in the 1 1/2 cups of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts, about 2 minutes. Remove the sauce from the heat, pour over the cauliflower, and stir all to combine.
Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes. Let cool 5 minutes before serving.
To save on paper towels, we’ve found that you can place the cauliflower in a colander and drain the excess water by pressing down on the florets with a heavy bowl.