Cauliflower Casserole {With Cream Cheese and Bacon}

2 medium heads of cauliflower cut into bite-size florets (about 3 to 4 pounds cauliflower, prior to being cut, or 5 to 6 cups florets)

2 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

¾ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon ground nutmeg

6 slices bacon

4 ounces reduced-fat cream cheese at room temperature

¼ cup nonfat plain Greek yogurt

⅔ cup freshly grated Gruyere or similar melty, nutty, alpine-style cheese, divided

¼ cup finely grated Parmesan cheese divided

3 tablespoons fresh chives chopped

Directions at wellplated.com

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