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Cook bacon and set aside.
Preheat oven to 400°.
Chop cauliflower.
Steam Option 1: Put cauliflower in a microwave-safe bowl, add a few tablespoons of water – cover with cling wrap – and steam for around 5 minutes until tender.
Steam Option 2: Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until tender, around 5 minutes.
Once it’s steamed – drain excess water and throw the cauliflower back into the bowl – cover it and let it sit there for 2-3 minutes.
If you want a mashed potato consistency, then whip out the potato masher, blender or food processor and go for it. Or skip this step.
Add cream cheese, 1 cup of cheddar, Monterey Jack, sour cream, heavy cream, butter, and garlic powder. Season with salt and black pepper, to taste, and toss to combine.
Transfer to an oven-safe casserole dish and top with remaining shredded cheese blend and crumbled bacon.
Place in preheated oven and cook until cheese is melted and nicely browned on top, around 8-10 minutes.
Remove from oven and serve topped with fresh chives or green onions.