Fry the bacon in a large skillet over medium heat. Transfer to a paper-towel lined plate. Allow to cool and then chop.
Core the cauliflower and chop the florets into small pieces.
In a large pot of boiling salted water, boil the cauliflower until soft (Or use your instant pot to steam the cauliflower, instructions in the post above). 15-18 minutes for a chunkier texture or 20-22 minutes for a super smooth texture.
In a large mixing bowl, combine the sour cream, cream cheese, parmesan cheese, green onions, garlic powder, and two-thirds of the bacon.
Preheat oven to 350 degrees
Drain cauliflower well, then pour the cauliflower over the cream cheese mixture in the bowl. Mash with a potato masher or whisk until it is the consistency of your liking. Season to taste with salt and pepper.
Spread the cauliflower mixture evenly in a 3 qt. casserole dish. Top with the cheddar cheese and remaining bacon.
Bake for 15-20 minutes, until the cheese is melted. Garnish with chopped green onions.
Calories: 230kcal | Total Carbs: 6g | Protein: 9g | Fat: 20g | Fiber: 2g | Net Carbs: 4g