Loaded Cauliflower Casserole

2 pounds of cauliflower
1 package of cream cheese
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

• 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