1medium head cauliflower,cut into small florets (6 cups, 20 oz florets)
⅛teaspoon cayenne pepper
1cupshredded cheddar cheese(4 oz)
Place the cauliflower florets in a large microwave-safe bowl. Add ¼ cup water. Cover and microwave on high until tender-crisp, about 7 minutes. Drain, then return to the bowl and cover to keep warm.
In a medium saucepan, whisk together the heavy cream, Dijon, garlic powder, and cayenne. Heat over low heat, stirring occasionally.
When the cream mixture starts bubbling on the edges, add the grated cheese gradually, mixing it slowly and patiently in with a rubber spatula.
Keep heating the cheese sauce over very low heat, stirring gently, until the cheese is completely melted and the sauce is smooth and slightly thickened.
Pour the cheese sauce over the cauliflower florets and gently toss to combine. Season with freshly ground black pepper and serve.
If you feel that the cheese sauce is too thin, you can add more cheese. Or mix a teaspoon of organic cornstarch with a teaspoon of cold water, add it to the sauce, increase the heat to medium so that the sauce starts to gently bubble, and mix until thickened.