Preheat oven to 375 degrees Fahrenheit. Grease an 8x8 inch baking dish or similarly sized casserole dish with oil of choice.
Place 1 1/2-2 inches of water in the lower part of a steamer. Bring water to a simmer. Place cauliflower in the upper part of the steamer, season with a pinch of salt (optional), cover, and fit the upper part of the steamer over the simmering water. Steam cauliflower over medium heat until slightly tender--about 10 minutes. Remove from heat and transfer to a large plate with paper towels to soak up any excess water.
In a medium bowl, using a spoon or hand mixer, combine cream cheese, sour cream. Next, add the garlic, red pepper, salt and pepper, parmesan, and mozzarella. Stir well until throughouly combined. Next, gradually add in the heavy whipping cream, stirring in between each addition.
Next, add in the artichoke, spinach and stir to combine. Finally, add the cauliflower and stir until everything is evenly coated in the cream cheese mixture.
Transfer the mixture to a casserole dish and top with the additional 3 tbsp. mozzerella cheese, if desired. Bake for about 35 minutes or until the cheese on the top reaches a light golden brown.
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