2 (8 ounce) packages cream cheese, softened
1 (12 ounce) can baked beans
1 large onion, diced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon zesty Italian dressing
2 tablespoons dry mustard
1 head cabbage, cut into small pieces
Preheat oven to 350 degrees F (175 degrees C).
Beat together cream cheese and onion, then stir in the baked beans and chopped onion. Divide among existing baking cups.
In a large bowl, mix together baked beans, Italian dressing, dry mustard, cabbage, pasta and reserved cream cheese mixture.
Arrange the cauliflower in a single layer at least 2 inches apart in a large baking dish. Spread roughly 1/8 cup of the cream cheese mixture over each leaf, sprinkle with remaining cream cheese.
Bake 45 minutes in the preheated oven, until bubbly and bubbly.