!NGR𝓮D!𝓮NTS

• 1 whol𝓮 h𝓮ad of caul!flow𝓮r , cut !nto flor𝓮ts
• 1/2 tsp salt
• 1 cup h𝓮avy cr𝓮am
• 2 oz cr𝓮am ch𝓮𝓮s𝓮
• 2 tsp d!jon mustard
• 2 cups shr𝓮dd𝓮d ch𝓮ddar ch𝓮𝓮s𝓮 , d!v!d𝓮d
• salt and p𝓮pp𝓮r to tast𝓮
• 1 tsp garl!c powd𝓮r

!NSTRUCT!ONS

1. Pr𝓮h𝓮at ov𝓮n to 375 and gr𝓮as𝓮 a 9x9 glass bak!ng d!sh
2. Br!ng larg𝓮 pot of wat𝓮r to a bo!l. Add caul!flow𝓮r and 1/2 tsp salt and cook unt!l caul!flow𝓮r !s just fork t𝓮nd𝓮r. Do not ov𝓮r cook.
3. Dra!n caul!flow𝓮r w𝓮ll and plac𝓮 back !n pot. S𝓮t as!d𝓮.
4. !n a small sauc𝓮 pan, br!ng cr𝓮am to a s!mm𝓮r, st!rr!ng w𝓮ll to avo!d scorch!ng.
5. Wh!sk !n cr𝓮am ch𝓮𝓮s𝓮 and mustard and st!r unt!l m!xtur𝓮 th!ck𝓮ns.
6. R𝓮mov𝓮 from h𝓮at and wh!sk !n 1 cup shr𝓮dd𝓮d ch𝓮𝓮s𝓮 and s𝓮ason!ngs.
7. Pour ov𝓮r caul!flow𝓮r and g𝓮ntly m!x to comb!n𝓮.
8. Plac𝓮 caul!flow𝓮r !n pr𝓮par𝓮d d!sh. Spr!nkl𝓮 w!th r𝓮ma!n!ng ch𝓮𝓮s𝓮 and bak𝓮 unt!l ch𝓮𝓮s𝓮 !s bubbly and sl!ghtly brown𝓮d, or about 15 m!nut𝓮s.
9. For an 𝓮xtra bubbly topp!ng, bro!l on h!gh for 2-3 m!nut𝓮s but b𝓮 sur𝓮 to watch car𝓮fully