Loaded Cauliflower Casserole

• 8 slices of bacon, fried crispy
• 1 large head cauliflower, cut into florets
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon ranch seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 cup shredded colby & monterey jack cheese
• 1 cup sharp cheddar cheese
• 6 tablespoons chopped fresh chives, divided

DIRECTIONS:

1. Preheat oven to 370 degrees. Spray a 11×7 (you can also use 13×9) baking dish with non-stick cooking spray.
2. Fry bacon in a large skillet until crispy and crumble. Set aside.
3. Steam cauliflower until tender, about 15 to 20 minutes.
4. Combine your sour cream, mayonnaise, ranch seasoning, salt, and black pepper in a large bowl. Add the steamed cauliflower florets, 1/2 of the bacon, 1 cup sharp cheddar cheese and 3 tablespoons chives; mix well. Transfer mixture to the prepared baking dish and top with your colby & monterey jack cheese and the other half of the bacon.
5. Cover dish with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or just until cheese is bubbly and beginning to brown. Garnish casserole with remaining chives.