3cupsshredded cheesesI used creamy havarti, colby jack, and mild cheddar cheeses.
Fresh chopped parsley for garnish
Preheat the oven to 350 degrees.
Pour approximately 2 inches of water into a large pot with a steamer basket. Warm water over medium-high heat, and add cauliflower heads to the steamer basket. Cover the pot with a lid. Steam the cauliflower for approximately 10 minutes or until easily pierced.
Once cauliflower is softened, chop the heads into small chunks that are approximately 1-inch in diameter. Place cauliflower chunks into a baking dish (at least 9 inches wide).
Season cauliflower with salt, pepper, and garlic powder to taste. Set aside.
In a medium bowl, whisk together the mascarpone cheese, eggs, and heavy cream to form a custard. Pour the custard into the cauliflower and mix until cauliflower is evenly coated.
Mix 2 cups of shredded cheeses into the cauliflower mixture. Top the dish with the remaining cup of cheese. Season the top of the dish with additional pepper.
Bake the cauliflower mac and cheese for 35 minutes or until bubbly. To brown the top cheese, broil for 1-2 additional minutes.
Garnish with fresh parsley if desired.
Feel free to play around with the cheeses you want.