Loaded Cauliflower Casserole

As seen on Realhousemoms.com

2 lbs. cauliflower florets
8 oz. shredded sharp cheddar cheese, divided
8 oz. shredded Monterrey 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
Freshly ground black pepper

Preheat oven to 350
°F.

Steam cauliflower florets until tender. Meanwhile, cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterrey Jack, all of the 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. Add salt and pepper to taste.

Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheeses. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
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