Preheat the oven to 350 degrees F and spray a 8X8 baking pan with a non stick cooking spray.
Cut the cauliflower into small bite size pieces.
Steam the cauliflower until the cauliflower is fork tender. Place the cauliflower in a microwave safe bowl, add 1/4 cup of water and cover. Heat in 3 minutes increments until the cauliflower is the tenderness that you desire. *Note: You can steam in the cauliflower in a steamer pot on the stovetop as well if you prefer.
In a large mix bowl, stir together the sour cream and cream cheese until smooth and well combined.
Then gently stir in 1 1/2 cup of the cheddar cheese, 5 strips of the crumbled bacon, green onions, garlic, salt and pepper.
Then add in the cauliflower and mix to thoroughly coat the cauliflower with the sauce.
Then pour this mixture into the baking pan and top with the remaining cheddar cheese and crumbled bacon.
Bake uncovered for 15-20 minutes until the cheese is thoroughly melted.
Serve warm and enjoy!
Notes
Refrigerate leftovers in an air tight container for up to 5 days.