1 head of cauliflower, cut into bite size pieces
1 c. heavy cream
2 oz. cream cheese at room temperature
1 tbsp. butter at room temperature
1 tbsp. Dijon mustard
4 strips of cooked, crumbled bacon
1 c. shredded cheddar cheese, plus 1/2 c. for topping
1/4 c. Pecorino Romano cheese
salt, pepper, onion and garlic powder to taste
Preheat oven 350 F.
Par cook cauliflower in salted boiling water for 5 minutes; drain well.
Heat heavy cream in a sauce pan; add cream cheese, mustard and seasoning.
Add cheddar and pecorino Romano cheeses to the sauce pan and whisk until mixture is smooth.
Arrange cauliflower in a pie plate that has been sprayed with cooking spray.
Pour cheese mixture over the top and stir gently to coat all of the cauliflower with the cheese mixture.
Top with crumbled bacon and remaining cheddar cheese.
Bake for 15-20 minutes.
