This Cauliflower “Mac” and Cheese is right up there with my PMS Pasta Bake for that time of the month when only something rich will do. I can eat 1/2 of this alone and standing in my kitchen all before Kevin gets home. Oops (sorry not sorry)! I suggest serving over a clean green salad or as a side with protein. It's also amazing with hot sauce.
The original recipe I found on the Food Network called for one head of cauliflower but I felt with a sauce this rich it could be stretched a bit. I'm opting to list more cauliflower per serving.
1.5 cauliflower heads cut into florets leaving about 1/2-1’’ trimmed stems on
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
JF Universal Salt as needed
Preheat oven to 375.
Spray an 8 x 8 inch baking dish with organic canola oil or coconut nonstick spray
Bring a large pot of water to boil. Season water with a couple pinches of JF Universal Salt.
Blanch the cauliflower in the boiling water for approximately 5 minutes until still crisp but fork tender. Drain well on paper towels and pat dry. Transfer the cauliflower to the prepared baking dish and set aside to prep the sauce.
Bring the cream to a low simmer in a small saucepan, and whisk the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk in the cream cheese and mustard until the cheese melts, about 1-2 minuets. Remove from heat, pour over the cauliflower and stir to evenly coat. Top with remaining 1/2 cup cheese and bake until browned and bubbly, approximately 15 minutes.
Try not to eat it all before serving.