1 tbsp olive oil
Sea salt and ground black pepper
2 tsp fresh chives, chopped
1½ tsp Italian seasoning
1 tbsp butter
2 garlic cloves, minced
225 ml heavy whipping cream
225 ml shredded mozzarella cheese, divided
1.1 kg cauliflower, trimmed and cut into small florets
125 ml finely grated parmesan cheese, divided
125 ml (60 g) shredded cheddar cheese
75 ml cream cheese, softened
110 g bacon, cooked crisp and crumbled
Preheat the oven to 200°C.Line the cauliflower in a single layer across a rimmed baking sheet. Drizzle the olive oil over top and season generously with salt and pepper. Sprinkle with chives and Italian seasoning.
Roast for 20 minutes or until tender and golden brown.While the cauliflower is roasting, in a large sauce pan, heat the butter and garlic over medium heat. Cook until the butter starts to brown slightly and the garlic is fragrant.Add the heavy cream, half of the mozzarella cheese, half of the Parmesan cheese, the cheddar cheese and the cream cheese. Stir to melt and mix in the cheeses and then reduce the heat to low.
Transfer the cauliflower to a large casserole dish. Layer half of the crumbled bacon over top and then pour the cheese sauce over top.Use a rubber spatula to mix the layers together just slightly. Sprinkle the remaining mozzarella, Parmesan, and bacon over top. Transfer the casserole dish to the oven and bake for 15 minutes.