Heat the oven: Preheat to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.

Prep the cauliflower: Cut into small, bite-size florets. You want them a little smaller than typical because they’ll cook evenly and mix better with the sauce.

Par-cook the florets: Steam or microwave the cauliflower until just tender-crisp, about 5–7 minutes. Drain well and pat dry. Removing excess moisture keeps the sauce creamy, not watery.

Make the sauce: In a large bowl, whisk together cream cheese, Greek yogurt (or sour cream), mayonnaise (if using), garlic, onion powder, paprika, 1 cup shredded cheddar, and a good pinch of salt and pepper. If the cream cheese is stiff, microwave it for 15–20 seconds to soften.

Fold in the good stuff: Add the cooked chicken, half the bacon, and half the green onions to the bowl. Stir gently to coat everything.

Add the cauliflower: Tip the dry, par-cooked florets into the bowl and toss until evenly coated. Taste and adjust seasoning as needed.

Assemble: Spread the mixture into the prepared baking dish. Sprinkle the remaining 1 cup cheddar and the rest of the bacon on top.

Bake: Place on the center rack and bake for 18–22 minutes, until bubbly and the cheese is melted with light golden spots.

Finish and garnish: Let it rest 5 minutes. Scatter remaining green onions and chopped parsley over the top. Serve warm.