# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower (about 28 oz), cut into bite-size florets
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1.5 cups shredded sharp cheddar cheese
05 - 0.5 cup shredded mozzarella cheese
06 - 2 ounces cream cheese
07 - 0.25 cup grated Parmesan cheese
→ Meats
08 - 6 slices bacon
→ Pantry & Spices
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.25 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - 1 tablespoon chopped fresh chives or parsley
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the prepared baking sheet. Drizzle with 1 tablespoon melted butter, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, until golden and tender, stirring once halfway through.
03 - Meanwhile, cook the bacon in a skillet over medium heat until crispy, about 7–8 minutes. Drain on paper towels, then crumble into fine crumbs. Set aside.
04 - In a large saucepan over medium-low heat, melt the remaining 1 tablespoon butter. Add heavy cream, cream cheese, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Whisk until smooth and the cream cheese is melted, approximately 2–3 minutes.
05 - Gradually stir in cheddar, mozzarella, and Parmesan cheese. Continue whisking until the sauce is smooth and thick. Do not boil.
06 - Add roasted cauliflower to the cheese sauce and stir gently to coat all pieces evenly.
07 - Transfer to a baking dish, sprinkle evenly with bacon crumbs, and bake at 400°F for 7–10 minutes until bubbly and golden on top.
08 - Garnish with fresh chives or parsley if desired. Serve hot.
