Cut broccoli and cauliflower into small florets. Transfer to a large bowl and toss with olive oil and sea salt. Spread out on a baking sheet and roast in the oven for 10 minutes or until cauliflower is almost fork tender.
Remove from oven and drain on paper towel, pressing lightly with another sheet on top to remove as much excess moisture as possible. This step is important to prevent the casserole from being watery.
Mix the softened cream cheese with the minced garlic and ½ cup Parmesan cheese. If it's not soft enough, melt it slightly in a microwave for 30 seconds.
Add the roasted broccoli and cauliflower to the bowl and stir to combine. Chop the bacon slices into small pieces and add to the mixture.
Press firmly into the prepared baking dish and sprinkle with the remaining ½ cup of Parmesan cheese. At this point you can cover and refrigerate until you're ready to bake, or bake right away at 400°F. for 18 - 20 minutes or until cheese has melted and casserole is beginning to brown.