| 1. |
Preheat oven to 350 °F (175 °C). |
| 2. |
Cut out stem and core from cauliflower, and cut into small pieces. |
| 3. |
Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. |
| 4. |
Drain well and mash with potato masher, leaving some chunks. |
| 5. |
Mix in cream cheese, sour cream, onion, Parmesan, 1/2 cheddar cheese, and 3/4 of the crumbled bacon. |
| 6. |
Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly. |
