Ingredients
Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
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

Directions

1. Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
2. Spray the baking dish with vegetable oil spray.
3. 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.
4. 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.

Adapted from: http://www.foodnetwork.com/recipes/cauliflower-mac-and-cheese-casserole-recipe.print.html?oc=linkback