1/4 cup chopped fresh chives (reserve one tablespoon for the top)
Salt and Pepper to taste
Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
The cauliflower should be steamed until it is fork tender.
Spray the casserole dish with nonstick spray as it makes for easier clean up.
I recommend the full fat sour cream, cream cheese and cheese for this recipe. It just tastes better with it.
Fresh chives really make this casserole pop! They are worth the added expense and trouble.
Season to taste with salt and pepper. I love lots of pepper on this dish.