Cauliflower in Mustard Cream Sauce

This is like mac & cheese substituted with cauliflower.  Equally as satisfying and super yummy!

Ingredients

• 1 large head cauliflower, cut into 1 inch florets
• 1 cup heavy cream
• 6 ounces cheddar cheese, shredded
• 1 tablespoon whole grain mustard
• 1 pinch cayenne pepper
• 1 Salt and ground black pepper

Directions

1. Fit a large saucepan with a steamer basket. Fill the pan with enough water to reach just below the bottom of the basket. Cover and bring the water to a boil over high heat. Add the florets to the basket, reduce heat to medium, cover, and allow the cauliflower to steam until tender but firm, about 7 minutes. Remove the cauliflower from the basket.
2. While cauliflower is cooking, place the cream in a small saucepan and bring to a bare simmer over medium heat. When the cream is steaming and just starting to bubble around the edges of the pan, turn off the heat and add the cheese, mustard and cayenne. Whisk together until smooth. Season with salt and pepper to taste. 
3. Toss the cauliflower gently with the sauce in a serving bowl. Adjust the seasonings and serve immediately.