Cauliflower Mac & Cheese

The Preparation

• 2 pounds frozen cauliflower florets
• 1 cup heavy whipping cream
• 4 ounces cream cheese, cubed
• 8 ounces cheddar cheese, shredded
• 1 teaspoons Dijon mustard
• 1 teaspoon turmeric
• ½ teaspoon powdered garlic
• Salt and pepper to taste

The Execution

1. Cook the cauliflower florets according to the package instructions.
2. Bring the cream to a simmer. Use a whisk to stir in the cream cheese and mix until smooth.
3. Stir in 6 ounces of the shredded cheddar cheese. Save the other 2 ounces for later. Mix until the cheese melts into the sauce.
4. Add the Dijon mustard, turmeric, powdered garlic, salt, and pepper. The sauce will become a smooth yellow color.
5. Make sure that the cauliflower is drained then add it to the cheese sauce. Evenly coat the florets with sauce.
6. Sprinkle on the remaining 2 ounces of cheddar cheese, then stir until mostly melted.
   1. Cook the cauliflower florets according to the package instructions.
   
   
   2. Bring the cream to a simmer. Use a whisk to stir in the cream cheese and mix until smooth.
   
   
   3. Stir in 6 ounces of the shredded cheddar cheese. Save the other 2 ounces for later. Mix until the cheese melts into the sauce.
   
   
   
   4. Add the Dijon mustard, turmeric, powdered garlic, salt, and pepper. The sauce will become a smooth yellow color.
   
   
   5. Make sure that the cauliflower is drained, then add it to the cheese sauce. Evenly coat the florets with sauce.
   
   
   6. Sprinkle on the remaining 2 ounces of cheddar cheese, then stir until mostly melted.