1 whole head of cauliflower, cut into florets
1/2 tsp salt
1 cup heavy cream
2 oz cream cheese
2 tsp dijon mustard
2 cups shredded cheddar cheese, divided
salt and pepper to taste
1 tsp garlic powder

1 whole head of cauliflower, cut into florets 1/2 tsp salt 1 cup heavy cream 2 oz cream cheese 2 tsp dijon mustard 2 cup s shredded cheddar cheese, divided 1 tsp garlic powder

1. Preheat oven to 375 F and grease a 9x9 glass baking dish.
2. Bring large pot of water to a boil. Add cauliflower and 1/2 tsp sale and cook until cauliflower is just fork tender. Do not over cook.
3. Drain cauliflower well anyplace back in pot. Set aside.
4. In a small sauce pan, bring cream to a simmer, stirring well to avoid scorching.
5. Whisk in cream cheese and mustard and stir until mixture thickens.
6. Remove from heat and whisk in 1 cup shredded cheese and seasonings.
7. Pour over cauliflower and gently mix to combine.
8. Place cauliflower in a prepared dish. Sprinkle with remaining cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes.
9. For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully.