First, you want to break up a head of cauliflower into florets and add those to boiling water; cook, covered, for about 8 minutes, or until tender.
Drain cauliflower in a colander and set aside.
Add double cream (heavy cream) and cream cheese to a to a pot on a low fire - gently whisk until the cream cheese is completely melted. Add in shredded cheddar cheesee, You can also use different cheeses; Gruyere, Gouda, Monterey Jack, etc... But, whatever cheese you choose, make sure it is shredded because, it needs to quickly melt into the cream sauce.
Once the sauce is smooth, stir in the drained cauliflower; gently stir around so that the cauliflower is covered with the cheese sauce.
Transfer cauliflower to a baking dish and bake, uncovered, for about 18 to 20 minutes, or until its golden brown.
1 floret of cauliflower chopped into macaroni sized pieces
1 cup of double cream ( Heavy cream)
1/3 of cheddar cheese (for mixture)
1/4 cup cream cheese, room temperature
2 cups grated cheddar cheese
½ teaspoon ground mustard
½ teaspoon salt
½ teaspoon black pepper