- 6 slices turkey bacon, or more to taste
- 1 large head cauliflower, cut into florets
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 1 (8 ounce) package baby bella mushrooms, roughly chopped
- 6 tablespoons chopped fresh chives, divided
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9×13-inch baking dish.
- Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
- Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
- Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.