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Trim the outer cauliflower leaves. Trim away and discard the stalk. Cut into smaller florets.
Finely chop the parsley. Add the cauliflower to a large pan. Pour in the heavy cream and water. Add the beef stock cube, parsley, oregano, ½ tsp basil, and black pepper. Stir well and cover with a lid. Cook for 15 minutes.
Meanwhile, add the tomato sauce to a small saucepan. Add the garlic powder, salt, dried chives, and the remaining basil. Stir well and cook for 5-6 minutes over medium-low heat.
Shred the mozzarella cheese. Add about 1/3 of shredded mozzarella to the pan with cauliflower and mix well. Cover and let it sit for a few minutes. Remove the pan from the heat and set aside.
Shred the cheddar and parmesan cheese. Add half of the tomato sauce to the bottom of a 30x20cm (12×8-inch) casserole dish. Add half of the shredded cheddar, creating an even layer. Top with half of the cauliflower and cheese mixture and add half of the shredded parmesan and ricotta cheese. Finish with ½ of the remaining mozzarella cheese.
Repeat with the remaining ingredients and finish with shredded mozzarella. Cover the casserole dish with an oven-safe lid or aluminum foil and bake for 20 minutes at 180°C (350°F).
When done, remove from the oven and cool, uncovered, for 5 minutes. Cut into 12 equal pieces and serve immediately. Enjoy!