Start by taking out the butter and the cream cheese to sit on the counter to soften.
Place top oven rack in the center position and preheat oven to 400°F.
You will need to pre-steam or blanch your cauliflower.
To Steam Cauliflower Stove Top: Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes.
To Steam Cauliflower in Microwave: Place cauliflower and 2 tablespoons of water into a microwave safe bowl. Cover the bowl with a microwave safe plate. Then, microwave on high for 3-4 minutes.
To Blanch Cauliflower: Boil a pot of salted water with 1 cup of heavy cream. Then, add the cauliflower florets to the pot of boiling water. Boil for 9 minutes and strain. Cauliflower should be able to pierce with a fork easily.
Then, in a large bowl add cold water with ice cubes to blanch the cauliflower. This stops the cooking process.
Once the cauliflower is cold to the touch (5 to 10 minutes), you can strain it again and set aside. Drain well and pat dry.
Transfer steamed cauliflower to a large bowl and add cream cheese, heavycream, butter, garlic powder, and any added spice. Then, season with salt and black pepper, to taste, and toss to combine.
Transfer to oven-safe casserole dish and top with shredded cheese and crumbled bacon.
Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes.
Remove from oven and serve immediately topped with fresh chives. Enjoy!