Place the well-drained cauliflower florets into the prepared ceramic casserole dish, spreading them into an even layer. Give them a tiny sprinkle of extra salt if you like, especially if your cauliflower head was very large.
Pour the warm cheesy cream mixture evenly over the cauliflower, using a spoon to nudge it down between the florets so everything gets coated. The sauce should come about halfway to three-quarters of the way up the cauliflower; it will bubble up as it bakes.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. This will give you that golden, bubbly crust with little brown spots that make it look like it came out of Nana’s oven.
Place the casserole on the middle rack of the preheated oven and bake for 25 to 30 minutes, or until the top is golden and bubbly and you can see the sauce gently simmering around the edges. If you like deeper brown spots on the cheese, you can switch the oven to broil for the last 1 to 2 minutes, watching carefully so it doesn’t burn.
Remove the casserole from the oven and let it rest for at least 10 minutes before serving. The sauce will thicken slightly as it cools, and the cauliflower will be easier to scoop without falling apart. Serve warm, with the creamy white florets peeking through the melted cheese top and a bit of steam rising when you dig in.
