1½ head of cauliflower, cut into florets
1 cup heavy cream (sub almond milk)
2oz cream cheese, cut into small pieces (sub vegan cream cheese)
1½ tsp dijon mustard
1½ cup sharp cheddar, shredded (sub plant-based cheese)
¼ tsp freshly ground black pepper
⅛ tsp garlic powder
JF Universal Salt, to taste
½ cup sharp cheddar cheese, shredded (sub plant-based cheese)
Preheat oven to 375º. 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 half cup of cheese and bake until browned and bubbly, approximately 15 minutes. Enjoy warm!