1 whole head of cauliflower, cut into florets 1/2 tsp salt 1 cup heavy cream 2 oz cream cheese 2 tsp dijon mustard 2 cups shredded cheddar cheese, divided salt and pepper to taste 1 tsp garlic powder

1. Preheat oven to 375 F and grease a 9x9 glass baking dish. 2. Bring large pot of water to a boil. Add cauliflower and 1/2 tsp sale and cook until cauliflower is just fork tender. Do not over cook. 3. Drain cauliflower well anyplace back in pot. Set aside. 4. In a small sauce pan, bring cream to a simmer, stirring well to avoid scorching. 5. Whisk in cream cheese and mustard and stir until mixture thickens. 6. Remove from heat and whisk in 1 cup shredded cheese and seasonings. 7. Pour over cauliflower and gently mix to combine. 8. Place cauliflower in a prepared dish. Sprinkle with remaining cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes. 9. For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully.