1 Servings 20 min Cook
1 Head large (6-7" dia.) Cauliflower
1 Tsp Vegetable Oil
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/4 Cup Cream Cheese
1 1/2 Tsp Dijon Mustard
2 Cup, shredded Cheddar Cheese
1/4 Tsp Pepper
0 Tsp Garlic Powde
Preheat oven to 375 degrees.
Bring a large pot of water to a boil.
Season the water with salt.
Coat the 8 x 8 baking dish with vegetable oil.
Chop the cauliflower into bite size pieces.
Put the cauliflower into the boilingwater; bring back to a boil.
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 1/2 cups 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 remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.
Serve.
