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 8 slices of bacon, fried crispy
 1 large head cauliflower, cut into florets
 1/2 cup sour cream
 1/2 cup mayonnaise
 1 tablespoon ranch seasoning
 ¼ teaspoon black pepper
 2 cups shredded sharp cheddar cheese, divided
 6 tablespoons fresh chives, divided

Preheat oven to 350 degrees. Spray a  2-quart baking dish with non-stick cooking spray.
Fry bacon in a large skillet until crispy and crumble. Set aside.
Steam cauliflower until tender, about 15 to 20 minutes.
Combine your sour cream, mayonnaise, ranch seasoning, black pepper in a large bowl. Add the steamed cauliflower florets, 1/2 of the bacon, 1 cup sharp cheddar cheese, and 3 tablespoons chives; mix well. Transfer mixture to the prepared baking dish and top with 1 cup sharp cheddar cheese and the other half of the bacon.
Cover dish with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or just until cheese is bubbly and beginning to brown. Garnish casserole with remaining chives.

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