Fill a pot with water and add salt. Bring to a boil and add cauliflower and cook until tender.
Cook bacon in skillet until crisp. Remove with slotted spoon to paper towel. Add onion to bacon grease and saute until soft. Add garlic and saute another minute. Add italian seasoning.
Drain the cauliflower and place in large bowl. Add sour cream and 2 cups of cheese. Add the onion and garlic.
In a saucepan melt the butter, add the flour and make a roux. Add the heavy cream. Stir into cauliflower mixture. Stir in crumbled bacon and chives.
Pour into a casserole dish and top with remaining shredded cheese. Bake at 350 degrees about 15 to 20 minutes.
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