Loaded Cauliflower Casserole

2  cups		cauliflower florets
4  ounces		shredded sharp cheddar cheese
4  ounces		shredded Monterey Jack cheese
4  ounces		block cream cheese
6  tablespoons		bacon
1		clove garlic
1  ounce		Salt & pepper to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Loaded Cauliflower Casserole ingredients. The serving size for any ingredient in Loaded Cauliflower Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, and softened cream cheese.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
*For a creamier texture, add in the 1/4 heavy cream.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.