Cook the Cauliflower: Preheat your oven to 375°F (190°C). Fill a sizable pot with water, adding a pinch of salt, and heat it until it reaches a rolling boil. Introduce the cauliflower florets and let them simmer for 5 to 7 minutes, cooking until they are tender yet still firm. Drain well and set aside.

Sauté the Garlic: In a medium-sized saucepan, heat the butter over medium heat until melted. Stir in the minced garlic and cook for approximately one minute, or until it releases a delicious aroma.

Create the Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Add the Milk: Gradually whisk in the milk, making sure to break up any lumps, and cook until the mixture thickens, about 3-5 minutes.

Add Cream Cheese and Cheddar: Stir in the softened cream cheese and 1 cup of the shredded sharp cheddar cheese. Sauté the Garlic: In a medium-sized saucepan, heat the butter over medium heat until melted. Stir in the minced garlic and cook for approximately one minute, or until it releases a delicious aroma.

Combine Cauliflower and Sauce: Place the cooked cauliflower florets in a large baking dish. Drizzle the cheese sauce over the cauliflower, making sure each floret is thoroughly covered.

Add Toppings: Sprinkle the remaining 1/2 cup of cheddar cheese over the top, followed by the crumbled bacon.

Bake the Dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.

Garnish: Remove from the oven and garnish with chopped green onions.