1 head cauliflower
½ c. heavy cream or milk
½ tsp. Dijon mustard
¾ c. cheddar cheese, shredded (save ¼ c. for top)
1/8 tsp. garlic powder
salt and pepper to taste
¼ c. cooked brown rice
Cook cauliflower florets 5 minutes in boiling water. If using milk, puree with rice until smooth.
Warm cream or milk mixture. Add cheese and seasonings. Whisk.
Place cooked cauliflower in non-stick 8 x 8 pan.
Top with cheese sauce. Place reserved cheese on top.
Bake in a 375 oven for 20 minutes or until light brown and bubbly.