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Preheat the oven to 190C/375F. Grease a baking dish with butter or cooking spray.
In a large pot of boiling salted water, blanch the cauliflower florets for about 3-4 minutes, until slightly tender. Drain and set aside.
In a mixing bowl, combine the softened cream cheese, half-and-half cream, 1 cup of shredded mozzarella cheese, ½ cup cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the ingredients are well incorporated and the mixture is smooth.
Add the blanched cauliflower florets and chopped cooked bacon to the cheese mixture. Gently fold everything together to coat the cauliflower evenly with the cheesy mixture.
Transfer the cauliflower mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese and cheddar cheese over the top.
Bake for about 25-30 minutes, or until the casserole is bubbly and the cheese has melted.
Remove the casserole from the oven and let it sit for several minutes before serving.