By itself cauliflower does not have a lot of flavor which is why topping with cheese sauce is so popular. Brad Mooberry, my good friend and a professional designer (he helped me with the layout and design of this book), developed this dish which he revised from an original recipe of the Kalyn’s Kitchen website. It’s absolutely delicious and one of his family’s favorites.
2 large heads cauliflower, cored, stemmed, and cut into small pieces
8 ounces cream cheese, softened
1½ cups freshly grated Parmesan cheese
½ cup shredded mozzarella cheese (optional)
1 cup shredded Cheddar cheese
1 teaspoon kosher salt
Preheat the oven to 375°F. Bring a large pot of salted water to a boil, add the cauliflower, and cook until tender but not too soft, 7 to 9 minutes. Drain well, transfer to a mixing bowl, and mash with a potato masher, leaving some chunks. Stir in the cream cheese, Parmesan, and mozzarella.
Spread the mixture evenly in a 3-quart casserole and spread the Cheddar cheese evenly on top. Bake until the mixture is hot and bubbly and the Cheddar topping is evenly browned, about 20 minutes. Remove from the oven and wait a few minutes before serving with a spatula.