Step 1: Prepare the Cauliflower

Start by washing the cauliflower head thoroughly. Cut it into small florets, discarding the tough stem. Bring a large pot of salted water to a boil, then add the cauliflower florets. Boil for about 8-10 minutes, or until the cauliflower is fork-tender but still firm. Drain the cauliflower in a colander and set it aside to cool slightly.

Step 2: Cook the Bacon

While the cauliflower is boiling, cook the bacon in a large skillet over medium heat. Fry the bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain any excess fat. Once cooled, crumble the bacon into small pieces.

Step 3: Prepare the Casserole Mixture

In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir until smooth and well-mixed. Add the shredded cheddar cheese (reserving a little for the top), and half of the crumbled bacon. Mix again until everything is fully incorporated.

Step 4: Combine the Cauliflower with the Mixture

Once the cauliflower has cooled slightly, chop it into smaller bite-sized pieces. Add the cauliflower to the mixing bowl and stir gently to coat the cauliflower with the creamy cheese mixture. Be careful not to mash the cauliflower—just mix until everything is evenly coated.

Step 5: Assemble and Bake

Transfer the cauliflower mixture into a greased casserole dish. Top with the remaining cheddar cheese, crumbled bacon, and shredded mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden and bubbly. Garnish with chopped green onions and fresh parsley before serving.