Name: Cauliflower "Mac" and Cheese Casserole
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
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

Directions

Watch how to make this recipe.

Special equipment:

8 by 8-inch baking dish

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.

Recipe courtesy George Stella

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Cauliflower "Mac" and Cheese Casserole

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