Instructions

1. Preheat the oven to 375 degrees. Grease a square 8″ x 8″ baking dish and set aside.
2. Steam cauliflower florets until tender but still crisp in a steamer basket set over boiling water, or using your preferred steaming method. Alternatively, you can boil the florets for about 5 minutes and drain.
3. Lay the cauliflower out on a clean dish towel or paper towels and firmly press down on them with another towel to squeeze out any extra moisture.
4. Place cauliflower florets in the greased baking dish and set aside.
5. In a small saucepan bring heavy cream to a simmer and add in the cream cheese and mustard, whisking until smooth. Stir in 1.5 cups of the shredded cheese along with kosher salt, pepper, and nutmeg. Whisk for about one minute until cheese is melted.
6. Pour the cheese sauce over the cauliflower and toss to combine. Top with remaining 1/2 cup shredded cheese.
7. Bake for about 15 minutes or until lightly browned and bubbly.