Preheat your oven to 375°F (190°C) and lightly grease your baking dish

Wash and cut cauliflower into bite-sized florets

Bring a pot of salted water to a boil

Add cauliflower and cook for 4–5 minutes until just tender but not mushy

Drain thoroughly and let it sit to release excess moisture

Pat dry with paper towels if needed to avoid watery casserole

In a saucepan, heat olive oil over medium heat

Add cream cheese and stir until melted and smooth

Slowly pour in heavy cream while stirring continuously

Let the mixture simmer for 2–3 minutes until slightly thickened

Add garlic powder, onion powder, salt, pepper, and paprika

Stir well to combine seasoning evenly

Gradually add cheddar, mozzarella, and Parmesan cheese

Stir continuously until cheese melts into a smooth sauce

Reduce heat to low to prevent the sauce from becoming grainy

Add cooked cauliflower into the sauce

Gently fold until every piece is fully coated

Transfer mixture into the prepared baking dish

Spread evenly using a spatula

Sprinkle extra cheese on top for a golden crust

Bake for 20–25 minutes until bubbly and slightly golden

Broil for 2–3 minutes for a crispy top layer

Remove from oven and let rest for 5 minutes before serving

Garnish with parsley and serve warm