Step 1

Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with olive oil spray.

Step 2

Cook the cauliflower florets in boiling water for 3 minutes, and then drain well.

Step 3

Whisk together the cream cheese, milk, Frank’s RedHot sauce, onion powder, garlic powder, salt, Worcestershire sauce, Dijon mustard, and black pepper in a medium saucepan over medium heat. Once the sauce is smooth, whisk in the shredded cheese a handful at a time until the sauce is smooth.

Step 4

Add the Ritz crackers to a zip-top plastic bag and crush. Add the thyme, black pepper, and butter, seal the bag, and shake it around to mix.

Step 5

Stir together the cauliflower and cheese sauce. Pour it into the prepared casserole dish. Sprinkle the cracker topping evenly on top.

Step 6

Bake until the casserole is bubbling outside and the topping is golden, about 15 minutes.