I varied a recipe I found online by using smoked cheddar and adding bacon, and it turned out pretty awesome!
Ingredients
1 medium head of cauliflower, cut into bite sized pieces
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded double smoked Balderson Cheddar, plus 1/2 cup for topping the casserole
5 slices cooked bacon, diced
Salt, pepper and garlic powder if desired (I forgot and loved it the way it was).
Steps
Lightly grease 8 by 8-inch baking dish
Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Add cauliflower and cook until crisp-tender, about 5 minutes. Drain very well (I used my salad spinner) and transfer to the baking dish, along with chopped bacon, and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1.5 cups of the cheese and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 20 minutes. Let sit for 5 minutes before serving.
It was a bit runnier than I would have liked, might use a bit less cream or a bit more cauliflower next time. Or simmer the cream longer to reduce it, I guess!
