Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5-7 minutes, or until slightly tender.
Drain the cauliflower well and set aside.
In the same pot (now empty), melt the butter over medium heat. Add heavy cream and cream cheese, whisking until smooth.
Reduce heat to low and gradually add cheddar cheese, mozzarella cheese, and Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
Stir in garlic powder, onion powder, salt, and pepper to taste.
Add the drained cauliflower to the cheese sauce and stir gently to coat.
Pour the cauliflower and cheese mixture into the prepared baking dish.
Optional: Sprinkle bacon bits over the top.
Bake in the preheated oven for 15-20 minutes, or until bubbly and lightly golden brown.
Let stand for a few minutes before serving. Garnish with chopped fresh parsley, if desired.
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For a creamier sauce, use full-fat cream cheese and heavy cream.
Feel free to experiment with different types of cheese, such as Gruyere or Monterey Jack.
Add a pinch of nutmeg to the cheese sauce for extra flavor.
To make it spicier, add a pinch of cayenne pepper or a dash of hot sauce.
The cauliflower can be steamed instead of boiled, if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Side Dish, Main Course (American)
• Approximately 350-400 calories
• 25 minutes (Easy)
• 40 minutes
• 10-15
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