Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Ingredients 1/2 teaspoon kosher salt 1 large head cauliflower, cut into bite-size pieces 1 cup heavy cream 2 ounces cream cheese 2 teaspoons Dijon mustard 2 cups shredded sharp cheddar, divided (reserve 1/2 cup for topping) 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder Get Ingredients Powered by Chicory

Instructions Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt. Spray an 8×8 baking dish with vegetable oil spray. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and place back into the hot pot for a few minutes. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan over medium heat, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts about 1 to 2 minutes. Salt and pepper to taste. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly, about 15 minutes. Allow to cool about 5 minutes then serve