Loaded Cauliflower Casserole

On Tuesday, we had a birthday lunch for one of our office volunteers.  The theme was "potatoes" as in, we were supposed to make a dish with potatoes as the main ingredient.  Now, I love potatoes, as evidenced here and here and here, but I wanted to shake it up a bit - if you can call cauliflower shaking it up - and take a faux potato dish, low in carbs, but full of flavor.  I've made versions of this recipe for over 10 years, adding more or less of this & that, but this version is my favorite, and as far as I can tell, I've yet to have someone not like it.  Beware, however, this is RICH, so a little goes a long, long, long way.

Loaded Cauliflower Casserole Printable recipe
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

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, 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.
Enjoy!

Linked to Thanksgiving Side Dish Showdown