• 1 whole head of cauliflower, cut into florets • 1/2 teaspoon salt • 1 cup full fat coconut milk or milk of choice • 2 ounces cream cheese or dairy free cream cheese
• 2 teaspoons dijon mustard • 2 cups shredded cheddar cheese, divided (or dairy free cheese of choice)
• Salt and pepper to taste • 1 teaspoon garlic powder
Preheat oven to 375° F and grease a 9x9 glass baking dish.
Bring large pot of water to a boil. Add cauliflower and 1/2 teaspoon salt and cook until cauliflower is just fork tender. Do not over cook.
Drain cauliflower well and place back in pot. Set aside.
In a small sauce pan, bring coconut milk to a simmer, stirring well to avoid scorching.
Whisk in cream cheese and mustard and stir until mixture thickens.
Remove from heat and whisk in 1 cup shredded cheese and seasonings.
Pour over cauliflower and gently mix to combine.
Place cauliflower in prepared dish. Sprinkle with remaining 1 cup cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes.
For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully. Serve with protein and choice of veggies! Serves 6.