Prep the oven and pan: Heat the oven to 375°F (190°C). Grease a 2- to 3-quart baking dish with butter or nonstick spray.

Cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook 4–5 minutes until just tender but not soft. Drain well, then pat dry with paper towels to remove extra moisture.

Sauté the garlic: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook 30–60 seconds until fragrant, not browned.

Make the cream base: Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low. Whisk in the cream cheese until smooth and silky.

Add the cheeses and season: Stir in 1 cup of the cheddar, the mozzarella, and the Parmesan until melted. Mix in the Dijon, paprika, and nutmeg. Season with salt and pepper. The sauce should be thick and glossy.

Combine: Add the well-drained cauliflower florets to the baking dish. Pour the cheese sauce over the top and gently toss to coat every piece.

Top and bake: Sprinkle the remaining 1/2 cup cheddar over the surface. Bake 18–22 minutes, until the sauce is bubbling around the edges.

Brown the top (optional): For extra color, switch to broil for 1–2 minutes. Watch closely to avoid burning.

Rest and garnish: Let the bake rest for 5–10 minutes so it sets. Garnish with chopped parsley or chives before serving.