Prep the cauliflower. Preheat your oven to 425°F (220°C). Cut cauliflower into small, bite-sized florets—think “mac” size. Pat dry with paper towels to avoid excess moisture.

Roast or steam the florets. For best texture, toss florets with olive oil, salt, and pepper, then roast on a sheet pan for 18–22 minutes until tender with lightly browned edges. Alternatively, steam until just fork-tender, 5–7 minutes, then drain well.

Crisp the bacon. In a skillet over medium heat, cook chopped bacon until golden and crisp. Transfer to a paper towel–lined plate. Reserve 1 tablespoon of bacon fat in the pan.

Start the sauce. Lower heat to medium-low. Add heavy cream and cream cheese to the skillet. Stir until smooth and gently bubbling, 3–4 minutes. Don’t boil.

Add seasonings. Stir in Dijon, garlic powder, onion powder, smoked paprika, and a pinch of pepper. Taste and adjust salt as needed.

Melt in the cheese. Add 1½ cups cheddar and the Monterey Jack, a handful at a time, stirring until fully melted and glossy. If you like it richer, whisk in butter now.

Combine with cauliflower. Place cooked cauliflower in a large baking dish (9x13 works well). Pour the cheese sauce over and fold gently to coat every floret.

Top and bake. Sprinkle remaining ½ cup cheddar and most of the bacon over the top. Bake at 400°F (205°C) for 10–12 minutes until bubbly with light browning.

Finish and serve. Garnish with remaining bacon, green onions, and a dusting of smoked paprika. Let rest 5 minutes to set, then serve warm.