1 large head of cauliflower, cut into small florets
1 cup of heavy cream of milk
2 ounces of cream cheese, cut into small pieces
2 tablespoons Dijon mustard
1 1/2 cups shredded cheddar cheese
1/4 teaspoon ground pepper
1/2 teaspoon slat
1 clove, minced
1/2 cup panko breadcrumbs
1tbls olive oil
Preheat oven to 375F. Bring a large pot of water to a boil and season generously with salt. Cook the cauliflower in boiling water for about 5 minutes(it will be tender but still crisp). Drain and set aside on a towel to a dry.
In a small bowl, combine breadcrumbs, olive oil and slat and pepper to taste. Set aside.
In a small saucepan, combine heavy cream, garlic, salt and pepper and heat on low. Add in mustard and cream cheese and whisk until melted and mixture comes to a simmer. Remove from heat and whisk in the cheddar cheese until smooth. Set aside.
Spray an 8x8 baking dish with cooking spray and add the now dry cauliflower. Pour the cheese sauce over the florets and tops with breadcrumbs.
Bake until browned and bubbling, approximately 15 minutes. Cool slightly before serving or else you'll burn your tongue. Enjoy!