If using frozen cauliflower, thaw and pat dry. Or if using fresh cauliflower, boil a pot of water. Once boiling, throw in the cauliflower and cook, covered, for 5 minutes. Drain fully. Transfer cauliflower to an 8-inch baking dish. Preheat the oven to 425 F. To make the cauliflower casserole sauce, sauté the garlic in the oil or butter for about a minute, then stir in the milk and salt. Add the flour or softened cream cheese, and stir until sauce gets thick and no lumps remain. Turn off the heat. Stir in half of the cheese until it melts. Pour sauce over cauliflower, and stir to evenly disperse. Sprinkle remaining cup of cheese on top. Bake in the preheated oven on the center rack for 30 minutes. Serve hot. Leftovers can be stored in an airtight covered container for 3-4 days.View Nutrition Facts