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Loaded Cauliflower Casserole

Although I love potatoes, cauliflower provides a tasty alternative to potatoes. Here is an easy and delicious side dish. 

Ingredients
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 or evaporated milk
1 cup chopped green onions
6 sliced bacon, cooked and crumbled
1 clove garlic, grated or 1T garlic powder
½ T paprika
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/milk. Stir in sliced green onions, chopped bacon, and garlic. Set aside. Drain any liquid from steamed cauliflower and mash with potato masher (I don’t like mine completely smooth, so I leave some texture) and add to cheese mixture.  Mix well. Pour into a 2-3 quart casserole that has been sprayed with cooking spray and sprinkle on remaining cheddar and Monterey Jack cheese and paprika. 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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