Preheat oven to 400 degrees F. Lightly coat a 9"x13" casserole dish with non-stick spray and set aside.
Steam the cauliflower for about 10 minutes, until it is fork tender. Drain any excess water and place cauliflower on a plate with paper towels to absorb any extra water.
Meanwhile, combine the cream cheese, sour cream, seasoned salt, garlic powder, onion powder, black pepper, 3/4 cup of bacon and 3/4 cup of green onions in a large bowl and stir to combine. Once the mixture is smooth, add in the steamed cauliflower and 1 1/2 cups of the shredded cheese. Stir to combine.
Pour mixture into prepared casserole dish and spread into an even layer. Top with the remaining shredded cheese and crumbled bacon. Bake uncovered for 20 minutes, or until cheese is bubbly and melted throughout. Remove from oven and garnish with the remaining green onions and enjoy!
Notes
MAKE AHEAD:You can prepare this casserole dish ahead of time. Follow the instructions for recipe, but before baking, cover with plastic wrap or foil and place in refrigerator for up to 24 hours. To bake - remove cover and bake at 375 degrees F. for 30 to 35 minutes, or until the casserole is warm and bubbly throughout. FROZEN CAULIFLOWER - you can swap fresh cauliflower for frozen cauliflower. Just steam in bag in microwave according to package instructions and then drain any excess water.