Twice-Baked Cauliflower

1 large head cauliflower
4 oz cream cheese
1/2 cup sour cream
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese
4 slices bacon, cooked until very crisp, and then crumbled
1 cup sharp cheddar cheese

Preheat oven to 350°F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher to desired consistancey. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon. Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.