Prepare the Cauliflower:
Preheat your oven to 400°F (200°C) and grease a 2-quart casserole dish. In a large pot of salted boiling water, cook the cauliflower florets until tender, about 5 minutes. Drain the cauliflower well and pour it into the prepared casserole dish.
Make the Cheese Sauce:
In a medium saucepot over medium heat, add the heavy cream and cream cheese. Stir with a whisk until the cream cheese is melted and thoroughly combined with the cream. Add 1 tablespoon of Italian seasoning, pink salt, and cracked black pepper to taste. Stir to combine.
Add the Cheeses:
Remove the saucepot from heat and add the shredded cheddar cheese and grated Parmesan cheese, stirring constantly until the cheeses are melted and the sauce is smooth. Reserve 1/2 cup of the cheddar cheese for topping.
Assemble the Dish:
Pour the cheese sauce over the cooked cauliflower in the casserole dish and stir until the cauliflower is thoroughly coated with the sauce. Sprinkle the reserved 1/2 cup of cheddar cheese over the top. Then, sprinkle the remaining teaspoon of Italian seasoning and the dried parsley on top.
Bake:
Bake the casserole in the preheated oven for 30 minutes, or until the cheese is bubbly and the top is golden brown.
Serve:
Let the dish cool slightly before serving. Enjoy your creamy, low-carb cauliflower mac and cheese as a comforting side dish or a satisfying main course.