Preheat the oven to 350 F.
Wash the cauliflower, pat it dry and cut it into small, evenly sized florets. Spread them in a casserole dish.
In a large bowl, combine the cream cheese, 3/4 cup of the shredded cheddar, the garlic, onion, chopped turkey bacon, cherry tomatoes and 1/4 cup of the parsley.
Spoon the mixture over the cauliflower.
Fold gently until the florets are coated throughout, not just on top.
Scatter the remaining 1/4 cup of cheddar over the surface.
Bake for about 1 hour, until the top is golden brown and the cauliflower is tender when pierced.
Finish with the remaining parsley and serve hot.
