12 c cauliflower florets (from about 2 cauliflower heads)
3 tbsp olive oil
1/2 tsp salt
8 slices bacon
1 c shredded cheddar cheese, divided
1 c shredded gouda cheese, divided
4 ounces cream cheese, softened
1/2 c sour cream
1/2 c hot sauce
1 (1-ounce) packet ranch dry salad dressing mix
1 clove garlic, minced
1/4 tsp freshly ground black pepper
1. Preheat the oven to 425 degrees. Grease a 9x13-inch baking dish.
2. Toss cauliflower florets with olive oil and salt in a large bowl. Spread the cauliflower florets in the prepared baking dish and bake until tender, stirring once, 25 minutes. Remove from the oven.
3. Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 10 minutes.. Drain bacon slices on paper towels, then crumble.
4. Combine 1/2 cup cheddar cheese, 1/2 cup gouda cheese, cream cheese, sour cream, cayenne pepper sauce, ranch mix, garlic, and black pepper in the same large bowl. Add to cauliflower in the baking dish with half of the bacon and mix well. Top with remaining bacon, 1/2 cup cheddar cheese, and 1/2 cup gouda cheese.
5. Bake in the preheated oven until bubbling and the cheese is melted, about 20 minutes