| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 358 calorie |
| Total Fat | 31 grams |
| Dietary Fiber | 3.5 grams |
Reviews
I’ve made this recipe several times, always to rave reviews from family and friends. Occasionally I mix it up for a different taste with different seasoning or adding finely diced onions or green chiles. *I don’t have a problem with it getting watery. I steam or boil the cauliflower the day before or earlier in the day, drain it and leave it in the colander to air dry.
Wonderful! Made twice, second substituted riced cauliflower “steamer bags” and added bacon. That made it perfect!
Made this for the first time today and the whole family loved it!! I saw the reviews before making and dried the cauliflower with paper towels and broiled the dish instead. It was perfect. Trust me, cauliflower was a hard sell for my granddaughter (whose favorite food is Mac n cheese) but she loved it and had seconds. I gave four stars only because I think drying the cauliflower and broiling kept it from getting watered down.
Love this but tweaked it today; left out the mustard and put bacon bits on the top after the sauce and before the shredded cheese…OMG!
Something new and different……was very tasty creamy, cheesy goodness. Only thing I changed ….I didn’t boil Cauliflower….I don’t like mussy vegetables.
Cooked in oven for 20min tin foiled covered
❤️❤️❤️❤️
Cooked in oven for 20min tin foiled covered
❤️❤️❤️❤️
Came out amazing! I steamed the cauliflower instead of boiling it. Was not watery at all.
HT u
Excellent cheesy cauliflower, but can’t be fooled on the mac aspect. Great for diabetics. I over cooked it and didn’t have a problem at all with it being watery. I added extra cheese on the topping and folded it in when taking out of the oven.
This was very good but as others noted it was watery even though I drained the cauliflower well. Will make again but next time I’m going to skip the bake and put it under the broiler to get it browned and bubbly quickly.
This was easy and delicious! I did a smal play on Ina Garten’s cheeses and subbed 1/2 cup of gruyere and added a little nutmeg. It was perfect!