- Salt as needed
- 1 head of cauliflower, cut into florets
- Non stick cooking spray
- 1 c heavy cream
- 2 ounces cream cheese
- 1½ tsp Dijon mustard
- 1½ c shredded sharp cheddar cheese
- ¼ tsp black pepper
- ⅛ tsp garlic powder
Cut cauliflower into florets and steam or cook till crisp tender. Pat dry and place in casserole dish.
Bring the cream to a simmer in a small saucepan and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of cheese, salt, pepper and garlic and whisk just until the cheese melts about 1 to 2 minutes.
Remove from heat, pour over the cauliflower and stir to combine.
Top with remaining cheese and bake at 375 F until browned and bubbly about 15 to 20 minutes. Depending on size of your head of cauliflower you may need to double the sauce to go over cooked florets.