2cupsshredded cheesedairy free or standard * See notes
Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish with cooking spray.
In a microwave safe bowl, add your chopped cauliflower and microwave for 5 minutes, or until tender. Alternatively, you can boil it. Remove excess liquid and transfer the cauliflower into the baking dish.
In a small saucepan, heat up your yogurt with cream cheese on medium heat. Once the edges begin to bubble, quickly whisk together until combined. Add the mustard, onion powder, garlic powder, salt, and pepper. Add 1 1/2 cups of the shredded cheese and whisk for 2-3 minutes, until melted. Remove from the heat.
Pour the cheese sauce over the cauliflower, until completely coated. Cover with remaining shredded cheese and bake for 15-20 minutes, or until bubbling and the cheese has melted.
* Add more shredded cheese, as needed.For vegan cauliflower mac and cheese, simply use the dairy free options.TO STORE: Leftovers should be stored in the refrigerator, in a sealable container. It will keep well for up to 1 weekTO FREEZE: Freeze portions in containers to enjoy at a later time. Mac and cheese can be frozen for up to 6 months.