Cauliflower Cheese Bake

1 head cauliflower, cut into florets or use bagged
3/4 cup  heavy whipping cream
3 ounces softened cream cheese, cut into cubes
5 oz Boursin garlic& herb gournay cheese
2 cups shredded cheddar cheese, divided
1 cup fresh shredded mozzarella cheese
4 slices crispy bacon, diced 
White pepper to taste

Preheat oven to 375˚.
Place 1 cup of water in a large pot with a pinch of salt and bring to a boil.
Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp.
Drain cauliflower in colander and set aside.
Spray a 9x9 baking dish with avocado oil or your favorite baking spray.
Pour cream in pot, set over medium heat.
Add  cream cheese and Boursin to the milk and whisk until cheese is completely melted.
Stir in pepper.
Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.
*I like to go back and chop up my cauliflower at this point.
Add the cauliflower and bacon into the pot, and stir around until everything is coated.
Transfer into prepared baking dish; sprinkle with remaining cheddar cheese and set aside.
Bake uncovered for 18 minutes, or until nice and bubbly.
Remove from oven let rest about 5 to 10 min and enjoy.