Instructions

1. Preheat oven to 450° F. Line a large baking sheet or roasting pan with parchment paper.
2. Chop the cauliflower into bite-size pieces. Place the cauliflower on the baking sheet, toss with olive oil or coconut oil, season with salt and pepper.
3. Roast the cauliflower for 20 minutes, until fork-tender and set aside.
4. While the cauliflower is roasting assemble the rest of the ingredients. Shred the cheese. Chop up the bacon, green onion, and garlic.
5. In a large bowl, add the cheddar cheese but reserve about a handful to garnish the loaded cauliflower casserole with. Add the sour cream and cream cheese. Add the bacon but reserve a handful to garnish the casserole with. Then add green onions, reserve the brightest green pieces for garnishing the casserole with. Lastly, add the garlic. Using a spoon or spatula, mix the mixture together until combined.
6. Add the roasted cauliflower to the mixture, mix to combine.
7. Pour the mixture into a baking pan or casserole dish. Use a spatula to even out the mixture. Sprinkle the remaining cheese and bacon over the casserole.
8. Bake the casserole for 20-25 minutes at 400° F, until the cheese is melted and bubbling.
9. When ready to serve sprinkle the remaining green onions over the casserole.