Cheesy Loaded Cauliflower Bake

First, preheat the oven to its highest temperature setting of 425 degrees Fahrenheit. Next, apply a thin layer of cooking spray or oil to a rectangular baking dish measuring 9 inches by 13 inches.

Then, cook the turkey bacon in a large frying pan over high heat, stirring occasionally until it is uniformly browned on all sides and crispy. Remove the cooked bacon from heat and place it on paper towels to drain excess moisture, then chop into small pieces.

After that, insert a steamer basket into a saucepan and fill it with water up to the bottom of the steam basket. Bring the water to a rolling boil, then add cauliflower and cover the saucepan with a lid. Steam the cauliflower for 15 to 20 minutes, or until it is tender.

Combine a generous amount of sour cream, mayonnaise, minced garlic, salt, and black pepper in a large mixing bowl. Add the cooked cauliflower, half of the chopped bacon, 1 cup shredded Colby-Monterey Jack cheese, sliced mushrooms, and 3 tablespoons chopped chives to the bowl. Mix everything together until well combined.

Transfer the cauliflower mixture to the prepared baking dish and top it with the remaining chopped bacon and shredded cheese.

Finally, place the casserole in the preheated oven and bake until it is hot, bubbly, and the cheese has melted. This should take around 20 minutes. Once done, sprinkle some extra chives on top of the casserole for garnish.