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 genachreiteh_12...
Peachtree City, 49
on February 13, 2013
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Yummy! I parboiled the cauliflower about 3 1/2 minutes to retain more crunch.
By juanitah39_10075248
on January 21, 2013
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It is the best, it's great and healthy, we love it.
By BFranch107
Elmira, NY
on January 09, 2013
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This is a pretty good recipe. I read some reviews first and decided to tweak the recipe a little bit to make it a little lighter. I substituted fat free half & half for the heavy cream, used neufchatel cream cheese, added fresh garlic instead of garlic powder, and added some chicken thighs (cooked small pieces in a frying pan with salt and pepper to make it more of a main course. The overall prepared dish was the perfect amount for my family of 3. Everyone enjoyed the dish - will definitely be making again!
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