Loaded cauliflower casserole

Ingredients

2 lbs cauliflower florets

8 oz sharp cheddar cheese shredded, divided

8 oz Monterey Jack cheese shredded, divided

8 oz block cream cheese softened

4 tablespoons heavy cream

1 1/2 cups green onions sliced (2 bunches)

6 slices bacon cooked and crumbled

1 clove garlic grated

Salt & pepper to taste

Instructions

Preheat oven to 350 degrees

Steam cauliflower florets until tender, about 5 minutes.

While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream

Stir in sliced green onions, chopped bacon, and garlic

Set aside

Drain any liquid from steamed cauliflower and add to cheese mixture

Stir cauliflower and cheese mixture together

Taste for seasoning, and add as necessary

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