Ingredients:

  • 1 large head cauliflower (approx. 2.5 lb / 1.2 kg)
  • 1 tsp Salt (for water)
  • 2 tbsp Unsalted Butter
  • 3 cloves Garlic, minced
  • 1 cup Heavy Whipping Cream
  • 4 oz Full-Fat Cream Cheese
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Kosher Salt (adjust to taste)
  • Pinch Freshly Grated Nutmeg (optional)
  • 1/2 cup Shredded Low-Moisture Mozzarella
  • 1/4 cup Grated Parmesan Cheese
  • 1 tbsp Fresh Parsley, chopped (Garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Chop the cauliflower into uniform, bite-sized florets.
  2. Steam or boil the cauliflower florets until they are tender-crisp (al dente, about 5–7 minutes). Immediately transfer the cauliflower to a colander and allow it to drain thoroughly.
  3. Melt butter in a large saucepan or Dutch oven over medium heat. Add minced garlic and sauté for 60 seconds until fragrant.
  4. Pour in the heavy cream and bring to a low simmer. Reduce heat and whisk in the cream cheese until completely melted and smooth.
  5. Remove the sauce from the heat. Stir in the Cheddar cheese, pepper, salt, and nutmeg (if using). Continue stirring until the Cheddar is fully melted and the sauce is uniform and thick.
  6. Gently fold the drained cauliflower florets into the cream sauce until every piece is coated.
  7. Pour the mixture evenly into the prepared baking dish. Combine the mozzarella and Parmesan cheeses and scatter them evenly over the top layer.
  8. Bake for 25–30 minutes, or until the sauce is visibly bubbling around the edges and the top crust is golden brown.
  9. If the top is not golden enough, briefly place the dish under the broiler for 1–2 minutes (watch carefully). Rest for 5 minutes before garnishing with fresh parsley and serving.