Cook the cauliflower florets according to the package instructions.

Bring the cream to a simmer. Use a whisk to stir in the cream cheese and mix until smooth.

Stir in 6 ounces of the shredded cheddar cheese. Save the other 2 ounces for later. Mix until the cheese melts into the sauce.

Add the Dijon mustard, turmeric, powdered garlic, salt, and pepper. The sauce will become a smooth yellow color.

Make sure that the cauliflower is drained then add it to the cheese sauce. Evenly coat the florets with sauce.

Sprinkle on the remaining 2 ounces of cheddar cheese, then stir until mostly melted.