• 1 head cauliflower, cut into florets
• pinch of salt for water 
• ¾ cup  almond milk
• ¼ cup heavy whipping cream
• 3 ounces softened cream cheese
• 1 teaspoons dried parsley
• 1 teaspoon garlic powder
• ¼  teaspoon chili powder
• salt and fresh ground pepper, to taste
• 1 ½ cups shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 6 slices bacon, diced and cooked

Breadcrumb Topping:

• ½ cup pork rinds crumbs
• ½ cup grated Parmesan cheese
• 2 tablespoon melted butter

1. Preheat the oven to 375˚F.
2. In a large pot with water and a pinch of salt, bring to a boil.
3. Add the cauliflower florets to boiling water and cook for 6 to 8 minutes 
4. Prepare your baked dish with butter. 
5. Pour milk and heavy cream in a pot,
6. Add the cream cheese to the milk and whisk until the cream cheese is completely melted.
7. Stir in dried parsley, garlic powder, chili powder, salt, and pepper. Add part of the shredded cheddar cheese and shredded mozzarella cheese; gently whisk until cheeses are melted. 
8. Add the cauliflower florets back and gently stir around until everything is covered in cheese sauce.
9. Add the cauliflower mixture to your baking dish. 
10. Fold in half of the cooked bacon
11. In a small bowl combine pork rinds, crumbs, butter, and Parmesan and spread over the top. 
12. Bake, uncovered, for 18 to 20 minutes.
13. Once out of the oven too with remaining bacon.