Ok loaded "potato skins"

1/2 cauliflower
1 1/2 tablespoons butter
2 ounces cream cheese
2 tablespoons fresh parsley
crumbled bacon
shredded cheddar cheese
sour cream
fresh snipped chives

Steam cauliflower florets for 10 minutes in a microwave safe covered bowl.  Drain well, pat dry with paper towels.  Place florets in food processor and process until light and fluffy.  Add cream cheese and butter and process until well blended and creamy.  Add parsley and process until incorporated.  On a parchment lined baking sheet make little boats of cauliflower mixture with hollowed out centers.  Bake in a 375 oven for 45 minutes.  Pull them out of the oven and sprinkle shredded cheese and crumbled bacon over the top and place back in the oven and cook for an additional 5 minutes.  Remove from oven and top each with a dollop of sour cream and some fresh chives.