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Step 1 – Rice the Cauliflower: Remove the leaves and core from the cauliflower. Cut it into florets. Place the florets in a food processor and pulse in short bursts until the texture resembles rice. Avoid over-processing.
Step 2 – Cook Off Excess Moisture: Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter. Once melted, add the riced cauliflower in an even layer. Cook for 6 to 8 minutes, stirring occasionally until most of the liquid evaporates.
Step 3 – Build the Creamy Base: Reduce heat to medium-low. Add the remaining 2 tablespoons of butter and the minced garlic. Cook for about 30 seconds. Add the softened cream cheese and heavy cream. Stir continuously until the cream cheese melts completely.
Step 4 – Add Cheese and Seasonings: Stir in 1 cup of shredded cheddar cheese. Add salt, black pepper, paprika, and onion powder if using. Continue stirring until the cheese fully melts. Fold in the sour cream and half of the crumbled turkey bacon.
Step 5 – Melt the Topping and Finish: Sprinkle the remaining ½ cup cheddar evenly over the top. Cover the skillet and allow the cheese to melt for 2 to 3 minutes. Remove from heat and sprinkle the remaining turkey bacon and chopped green onions over the top.