Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Place cauliflower florets in a microwave-safe bowl with a splash of water, cover, and microwave for about 4–5 minutes until tender. Drain and dry well.

In a skillet, cook the bacon over medium heat until crispy, about 6–8 minutes. Cool on paper towels and crumble into bite-sized pieces.

In the same skillet, sauté diced onion in bacon fat over medium heat until translucent (3-4 minutes). Add minced garlic for the last 30 seconds.

In a mixing bowl, combine cream cheese, sour cream, and heavy cream until smooth and creamy using a hand mixer or whisk.

Add half of the shredded cheddar cheese, sautéed onion and garlic, salt, pepper, and smoked paprika to the creamy mixture. Stir to combine.

Fold in the steamed cauliflower and half of the crumbled bacon until well-coated, but be careful not to overmix.

Transfer the mixture to the greased baking dish, spread evenly, and top with remaining cheddar cheese and crumbled bacon.

Bake uncovered for 20–25 minutes or until golden and bubbly on top. Watch for melted and slightly browned cheese.

Let rest for about 5 minutes before serving. Garnish with fresh chives or parsley.