Start by cooking cauliflower florets in boiling water until tender, which should take about 5 to 7 minutes. Once they're cooked, drain them well. It's important to remove excess water to avoid a soggy bake.
Preheat your oven to 375 degrees F (190 degrees C). While the oven is heating up, you can prepare the casserole dish. Use a buttered 2-quart dish to ensure easy serving later on.
In a medium saucepan over medium heat, melt butter. Once melted, add in the minced garlic and sauté for about 2 minutes until fragrant. Be careful not to let it brown too much, as that can give a bitter flavor.
In a mixing bowl, whisk together half and half, cornstarch, salt, ground black pepper, and Italian seasoning. This mixture will create a creamy sauce that envelops the cauliflower beautifully.
Pour this creamy mixture into the saucepan with the melted butter and garlic. Stir continuously while cooking until the mixture thickens, which should take around 3 to 5 minutes.
Once thickened, add in the grated Parmesan cheese to the sauce. Stir until it’s completely melted and well incorporated. You'll notice the sauce becoming rich and cheesy.
Now, take your cooked cauliflower and gently mix it into the sauce, ensuring all the florets are coated nicely. Pour this mixture into the prepared casserole dish.
Top the mixture with the shredded mozzarella cheese. This layer will create that deliciously gooey top as it bakes.
Place the casserole in the preheated oven and bake for about 15 to 20 minutes. You’re looking for bubbly edges and a nicely browned top. This is where all the flavors meld together!
Once baked, remove it from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving for a pop of color and freshness. Enjoy your meal!
