1large cauliflower heador two bags of riced cauliflower, frozen
2ozcream cheeseroom temperature
1cupsharp cheddar cheeseshredded
1/2cupMonterey Jack cheeseshredded
2tbsparsley for garnish
Chop the raw cauliflower into small bite-size pieces.
In a medium sized pot, boil water and a pinch of salt.
Add the raw cauliflower to the boiling water and cook it until tender. This will take about 5 to 7 minutes depending on the size of your cauliflower florets. It may take longer if they are bigger.
Drain the cauliflower and set it aside.
In the empty and still warm pot, add the butter, heavy cream, cream cheese, mustard, salt, pepper, and paprika. (don't skip the paprika! This is the spice that levels it out and adds a depth of flavor you will love!)
Stir the ingredients over medium heat until it all melts and comes together like a gravy.
Add the warm cauliflower and stir it until all the sauce has coated the florets.
Add the cheeses and stir until it has completely melted.