Ingredients:

  • 2 large heads cauliflower (approx. 2 lbs), cut into bite-sized florets
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1.5 cups heavy cream
  • 4 oz cream cheese, softened and cubed
  • 2 cups sharp yellow cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 pinch cayenne pepper
  • 0.25 cup Parmesan cheese, finely grated
  • 0.25 cup crushed pork rinds

Instructions:

  1. Preheat oven to 200°C (400°F). Toss cauliflower florets with olive oil, sea salt, and black pepper on two large rimmed baking sheets.
  2. Spread cauliflower in a single layer and roast for 15-20 minutes, turning once, until edges are golden brown and moisture has evaporated.
  3. While cauliflower roasts, heat heavy cream in a medium saucepan over medium heat until simmering. Whisk in the cubed cream cheese until smooth.
  4. Reduce heat to low. Gradually whisk in the sharp cheddar and Gruyère cheeses, one handful at a time, until fully melted and emulsified.
  5. Stir in the Dijon mustard, garlic powder, smoked paprika, and cayenne pepper. Remove from heat.
  6. Place the roasted cauliflower into a 9x13 inch baking dish. Pour the cheese sauce over the top, stirring gently to coat every floret.
  7. Top with grated Parmesan and crushed pork rinds. Bake at 200°C for 10-15 minutes until the top is bubbling and golden.