Baked Faux-tato Casserole

I pretty much have the Midas touch for cauliflower. I think I can officially say that I'm an expert at turning cauliflower into things that taste like potatoes. This is the low carb, veggie-full version of twice-baked "loaded" potatoes, a casserole with pureed cauliflower and all of the potato fixin's you love: bacon, sour cream, cheddar, and chives. As with my other cauliflower dupes, Cauliflower Cheese, Mashed Cauliflower, Buffalo Cauliflower, and Creamy Potato, Sausage, and Kale Soup, this one is great for low carb diets or just for people who want to incorporate more veggies into their meals!

Baked Faux-tato Casserole
2-2.5 lb cauliflower

6 slices cooked, crumbled bacon or 1/4 cup vegan bacon bits

6-8 oz grated 2% sharp cheddar, a handful reserved

1 cup low-fat sour cream

1 bunch green onions or chives, chopped, a handful reserved
1/2 t salt

1/2 t garlic powder

black pepper to taste

dash hot sauce (optional)
dash smoked paprika (optional)

Garnish (optional)
extra sour cream and green onions

Steam cauliflower until soft, then drain thoroughly. Process until pureed. (Sometimes I like to leave little chunks, like rustic mashed potatoes.) Stir in remaining ingredients, except reserved cheese and garnish, and transfer to casserole. Sprinkle reserved cheese on top. Bake at 400 for 25minutes.