With a velvety cheese sauce and just the right seasonings, this gluten-free dish is a guilt-free take on a classic comfort food favorite.

1 large head cauliflower, cut into bite-sized florets

2 tablespoons butter

¾ cup heavy cream

2 ounces cream cheese

1 teaspoon Dijon mustard (optional)

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

1½ cups shredded sharp cheddar cheese

½ cup shredded mozzarella (optional)

Paprika or cayenne (optional, for heat)

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Bring a large pot of salted water to a boil. Add cauliflower and cook for 5–6 minutes until just fork-tender. Drain well and set aside.

In a large skillet, melt butter over medium heat. Stir in heavy cream, cream cheese, and Dijon mustard. Whisk until smooth.

Add garlic powder, onion powder, salt, pepper, and paprika or cayenne (if using).

Stir in cheddar cheese and mozzarella. Mix until melted and creamy.

Fold in the cauliflower florets until evenly coated in the cheese sauce.

(Optional) Transfer to a baking dish, sprinkle with extra cheese, and broil for 3–5 minutes until golden and bubbly.

Serve hot, garnished with herbs or a pinch of paprika.

Roast the cauliflower instead of boiling for added flavor and firmer texture.

Add jalapeños, hot sauce, or crumbled bacon for a spicy or savory upgrade.

To make it vegan, substitute with plant-based butter, cream, and cheese