If using a head of cauliflower, rice it first. If using frozen, thaw it out completely and ring out any excess water.

Heat a large skillet over medium heat; once hot, melt the butter. Add the garlic and sauté for a minute until toasted and fragrant. 

To the skillet, add the salt and cauliflower rice and stir. Cook for about 5 minutes until softened.

Add the cream cheese to the middle of the pan and begin to melt it slowly into the cauliflower. Add the cheddar cheese, and combine. Slowly add a tablespoon of water at a time to the pan to help give the melted cheeses a sauce-like texture. Once the cheesy mixture has been incorporated into the cauliflower rice, turn off the heat.

Sprinkle chopped bacon bits over the top and finely chopped chives, if using.