Preheat the Oven : Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Cook the Cauliflower : Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–7 minutes, or until tender but not mushy. Drain the cauliflower and pat it dry with paper towels to remove excess moisture.

Prepare the Cheese Sauce : In a mixing bowl, combine the softened cream cheese, half-and-half cream, 1 ½ cups of shredded mozzarella, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.

Assemble the Casserole : Place the cooked cauliflower florets in the prepared baking dish. Pour the cheese mixture over the cauliflower and toss gently to coat evenly. Sprinkle the remaining mozzarella cheese on top, followed by the chopped crispy bacon.

Bake and Garnish : Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.