Cauliflower "Mac" and Cheese Casserole w/ Chicken

2  cups		large head cauliflower, cut into small florets
1		Vegetable oil spray
1/2  cup		heavy cream
1  ounce		cream cheese, cut into small pieces
3/4  teaspoon		Dijon mustard
3/4  cup		shredded sharp Cheddar, plus 1/4 cup for topping the casserole
1/8  teaspoon		freshly ground black pepper
1/10  teaspoon		garlic powder
8  ounces		Plain Grilled Chicken Breast [recipe]

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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.
Grill the chicken.
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 and chicken 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 chicken, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.