Kosher salt, as needed, plus 1/2 teaspoon, 1 large head cauliflower, cut into small florets, Vegetable oil spray, 1 cup heavy cream, 2 ounces cream cheese, cut into small pieces, 1 1/2 teaspoons Dijon mustard, 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon garlic powder
- Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
- Spray the baking dish with vegetable oil spray.
- Cook the 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 whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the 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 the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
I give credit for this recipe to the ” Food Network”. This was my first time making Cauliflower Mac N Cheese. I was not disappointed!. It was a perfect Thanksgiving dish! Nice n creamy, cheesy. Isn’t as heavy as the pasta version. Very light. Even so, you still need to be aware of the cheese content.