2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
2 bunches green onions, sliced (1 1/2 cups)
6 slices bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
*1/4 cup heavy cream (optional)
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.
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.
Carb count, based on 8 servings is 4.9***