- Heat oven to 425°F.
- Lightly coat a 9-by-13-inch casserole dish with nonstick spray.
- In a large bowl, toss cauliflower with olive oil, garlic powder, salt, pepper, and nutmeg.
- Place cauliflower in casserole dish and spread into an even layer.
- Bake for 30 to 35 minutes, until florets are tender and begin to brown.
- Stir and spread into an even layer.
- While cauliflower is baking, beat together cream cheese and Greek yogurt in a large bowl until combined.
- Stir in 1/3 cup Gruyere cheese, 2 tablespoons Parmesan cheese, and half of the bacon; set aside.
- Remove cauliflower from oven; dollop cream cheese mixture over top.
- Sprinkle remaining Gruyere and Parmesan cheeses.
- Return pan to oven and bake until cheese is melted, about 5 to 7 minutes.
- Turn oven to broil.
- Broil casserole until golden, 1 to 3 minutes.
- Make sure cheese does not burn.
- Remove from oven and sprinkle with chives and remaining bacon.
- Serve hot.
Serves 8.
Approximate Nutrient Analysis per serving:
180 calories, 12 g fat, 4.5 g saturated fat, 25 mg cholesterol, 500 mg sodium, 110 g carbohydrate, 3 g fiber, 4 g sugar, 11 g protein
