Creamy Cauliflower Cheddar Bake

• 160 g (about 2 heaped cups small cauliflower florets) — Raw cauliflower florets
• 80 g (about 3/4 cup sharp cheddar, finely shredded) — Cheddar cheese
• 30 g (about 1/3 cup finely grated Parmesan) — Hard Parmesan cheese
• 20 g (1 tbsp plus 1 tsp plain Greek yogurt) — Plain nonfat Greek yogurt
• 10 g (2 tsp unsalted butter) — Unsalted butter
• 5 g (1 tsp Dijon mustard) — Dijon mustard
• 1 g (about 1/3 tsp garlic powder) — Garlic powder
• 0.3 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Heat the ovenSet an oven rack in the upper third and preheat the oven to 425°F (218°C) for 5 minutes.5 min · 425°FLook for: The oven is fully heated before the assembled cauliflower enters.Safety: Use a small broiler-safe baking dish and keep its hot handles clear.
2. 2Cut and boil the cauliflowerCut the cauliflower into 3 cm florets, add them to boiling water, and cook uncovered for 5 minutes.5 min · 212°FLook for: A knife enters the stems with resistance; the florets are not soft enough to crumble.Safety: Lower cauliflower into the pot away from your face and control boiling-water splashes.
3. 3Drain and dry the cauliflowerDrain the cauliflower thoroughly, return it to the dry hot pot, and stir over low heat for 90 seconds.1 min 30 secLook for: Visible surface moisture has evaporated and no water remains under the florets.Safety: Drain hot water away from your body and keep the pot handle turned inward.
4. 4Make the cheddar coatingTurn off the heat. Add the butter, Greek yogurt, Dijon mustard, garlic powder, black pepper, 60 g cheddar, and all 30 g Parmesan to the hot cauliflower; fold for 60 seconds.1 minLook for: The butter is melted and every floret carries a thick, speckled cheese coating.Safety: Keep the dairy refrigerated until use and do not boil the yogurt.
5. 5Fill the baking dishTransfer the coated cauliflower and every streak of cheddar sauce to the baking dish, then scatter the final 20 g cheddar evenly over the top.1 minLook for: The cauliflower sits in one compact layer with an even cheddar cap.Safety: Use a heat-safe spatula and wipe sauce from the outside of the dish before baking.
6. 6Bake, brown, and restBake for 11 minutes, broil for 1 minute, then rest for 3 minutes before serving the complete dish.15 min · 425°FLook for: The sauce bubbles around the edges, the top is spotted golden, and the center is steaming.Safety: Watch continuously under the broiler, use oven mitts, and refrigerate leftovers within 2 hours.