18 ozcontainer chive and onion cream cheesesoftened
10.4 ozpackage dry buttermilk ranch dressing mix
¼cupgrated Parmesan cheese
6-8slicesbaconcooked and crumbled
4mediumgreen onionsthinly sliced
2 ½cupshredded Colby-Jack cheesedivided
⅓cupcrushed garlic-pepper french fried onionsoptional [i.e. Fresh Gourmet]
Preheat the oven to 350°F. Spray a 2 quart baking dish with cooking spray. Set aside. Steam the cauliflower for 8-10 minutes until tender. Drain well.
Place into a medium-size mixing bowl. Use a fork to chunky smash the steamed cauliflower. Add the whipped cream cheese, sour cream, melted butter, dry buttermilk ranch, black pepper, Parmesan cheese, bacon crumbles, green onions, and 1 ½ cup of shredded cheese. Mix until fully combined.
Pour into the baking dish. [Reserve 3 tablespoon bacon crumbles and green onions for the top]
Sprinkle the top with 1 cup of shredded Colby-Jack cheese and a few bacon crumbles. Top with french fried onions, if desired.
Bake for 30 minutes until golden and bubbly.
Garnish with reserved sliced green onions.
a) This dish works well with low fat dairy products. b) 2 lb cauliflower florets would be approximately equal to 2 medium heads of cauliflower, stems removed.