Adapted from Leite's Culinaria
2 pounds cauliflower, cut into florets
½ cup heavy cream
2 ounces cream cheese, at room temperature
2 tablespoons unsalted butter
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley
In the same pot over medium heat, mix together the cream, cream cheese, butter, mustard, paprika, salt, and pepper and cook, stirring, until smooth, 2 to 3 minutes.
Add the Cheddar and Monterey Jack cheese and stir until the cheese is melted and the mixture is smooth, 1 to 2 minutes. Stir in the cauliflower until completely coated in the sauce. Transfer to a large dish, sprinkle with parsley, and serve.
Makes 4 to 6 servings