1 large head cauliflower

2 tablespoons unsalted butter

3 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups milk

2 ounces cream cheese, softened

1½ cups shredded cheddar or cheddar blend, divided

Kosher salt

Freshly ground black pepper

6 slices bacon, cooked and crumbled, divided

1/2 cup sliced green onions, divided

Remove the core of the cauliflower. Separate the cauliflower into florets.

Preheat oven to 350 degrees. Bring a large pot half filled with water to a boil. Blanch the cauliflower for 3 minutes. Drain and press a clean kitchen towel (not terry cloth) gently on the cauliflower to soak up excess water.

Make cheese sauce: In a large skillet, melt butter. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir until the it turns lightly golden, about 2 minutes. Slowly pour in the milk while stirring and bring to a low simmer. Whisk in the cream cheese until it melts. Remove from heat and stir in 1 cup cheddar cheese until melted. Season the sauce with salt and pepper to taste.

Place the drained cauliflower in a 9-by-13-inch baking dish. Pour the cheese sauce over and stir until combined. Set aside about 2 tablespoons of the cooked bacon and green onions. Stir in the remaining bacon and green onions to the cauliflower until combined. Top with remaining cheddar, bacon, and green onions.

Bake until cauliflower is tender and the cheese on top has melted, about 30 minutes.