6 Servings 20 min Cook
1 Head large (6-7" dia.) Cauliflower
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Oz Cream Cheese
1 1/2 Tbsp Mustard
1 1/2 Cup, shredded Cheddar Cheese
1 Clove Garlic
1 Tsp Salt
1/4 Tsp, ground Pepper
Preheat oven to 375 degrees F and prepare a baking dish with olive oil spray.
Bring water to boil in a pan with a steam tray.
Cut cauliflower into small bite size pieces and cook in steamer, covered, until crisp and tender, about 4-5 minutes.
Rinse and set aside to let dry.
In a medium sauce pan bring the cream to a simmer, whisk in the cream cheese and powdered mustard until smooth.
Add 2/3 of the shredded cheddar cheese, minced garlic, salt, and white pepper.
Whisk until the cheese melts, about 1-2 minutes.
Remove from heat and stir in the cauliflower.
Pour into the baking dish and top with remaining cheese.
Bake for about 15 minutes until browned and bubbly.