Cauliflower "Mac" and Cheese

1/2  teaspoon		Kosher salt, as needed, plus
32  ounces		large head cauliflower, cut into small florets
2		Vegetable oil sprays
1  cup		heavy cream
2  ounces		cream cheese, cut into small pieces
1-1/2  teaspoons		Dijon mustard
1-1/2  cups		shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4  teaspoon		freshly ground black pepper
1/8  teaspoon		garlic powder

Tip: Click on the ingredient links to learn the nutritional information for all the Cauliflower "Mac" and Cheese ingredients. The serving size for any ingredient in Cauliflower "Mac" and Cheese may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish 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 cup of the cheese, salt, pepper and garlic 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 15 minutes. Serve.