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: For nutritional information on all the ingredients in Loaded Cauliflower Casserole just click on each ingredient name. Then adjust the serving size for any Loaded Cauliflower Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.