Preheat your oven to 350°F and grease a 9x13-inch baking dish.

Cut 6 cups of broccoli florets into bite-sized pieces.

Bring a large pot of salted water to a boil and blanch the broccoli for 2-3 minutes until bright green and slightly tender but still crisp.

Drain and immediately transfer to an ice bath to stop cooking. Drain well and pat dry.

In a large bowl, mix together 8 oz of softened cream cheese, 1 cup of sour cream, 2 cups of shredded sharp cheddar cheese, ½ cup of grated Parmesan, 3 cloves of minced garlic, ½ teaspoon of onion powder, a pinch of nutmeg, 1/2 teaspoon of salt, and ½ teaspoon of black pepper.

Fold in the blanched broccoli until evenly coated.

Transfer the mixture to the prepared baking dish and spread evenly.

In a small bowl, crush 1 cup of pork rinds into fine crumbs and mix with 3 tablespoons of melted butter and ¼ cup of grated Parmesan.

Sprinkle the pork rind topping evenly over the casserole.

Bake for 25-30 minutes until bubbly around the edges and the topping is golden brown. The center must reach 165°F.

Let rest for 5 minutes before serving.

Refrigerate leftovers promptly; reheat to 165°F.