1 large head cauliflower, cut into small florets
1/4 cup grape seed or tea seed oil
2 cloves fresh garlic, minced
Sea salt and freshly ground pepper to taste
1 cup half and half
3 ounces mascarpone or cream cheese
1 teaspoon mustard (I use dijon)
1 teaspoon Worcestershire sauce
1 pound shredded Cheddar cheese, divided
1/4 cup Panko breadcrumbs, gluten free if desired
1 tablespoon fresh parsley, chopped
Preheat oven to 375 degrees.
Toss cauliflower with olive oil, garlic, salt and pepper and roast on baking sheet for approximately 25 minutes or until tender and slightly golden brown. Remove from oven.
Spray a 9-inch square baking dish with nonstick spray. Transfer the cauliflower to the baking dish and set aside.
Bring the half and half to a simmer in a small pan, and whisk in the mascarpone/cream cheese, Dijon and Worcestershire sauce until the cheese is melted. Stir in 12 ounces of the Cheddar cheese and whisk just until the cheese melts. Remove from heat and pour over the cauliflower.
Toss the remaining cheese with breadcrumbs and sprinkle over the top of the casserole. Bake for 10-15 minutes or until golden brown and bubbly. Remove from oven and sprinkle with parsley.