Ingredients
- 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
- Equipment: 8 by 8-inch baking dish
Directions
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.
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By Luvremedy13
west palm beach
on February 07, 2012
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Loved this! Based on the previous views I used maybe a drop or 2 of mustard, a dash of nutmeg, extra cheese, and minced garlic in the cream mix. I also added a little bit of butter, one egg, and more cheese to the cooked cauliflower as I mixed everything in. Will be making this again.
By vmng1991
on January 17, 2012
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The mustard flavor is very strong! I liked it, although next time I will definitely make sure to use paper towels and rid the cauliflower of excess water. That step is really important!
By alegna78
Kansas City, MO
on December 24, 2011
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So good!! I do add a little nutmeg to cream mixture as well. I am making it again with Christmas dinner.
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