Servings: 4

CAULIFLOWER BASE CAULIFLOWER BASE
6-8 cups cauliflower 6 to 8 cups cauliflower
2 slices bacon thick cut 2 slices bacon thick cut
1/2 medium Onion diced ½ medium Onion diced
2 cloves garlic finely chopped 2 cloves garlic finely chopped
 
CHEESE SAUCE CHEESE SAUCE
2 tbsp Butter 2 tbsp Butter
1 cup Cheddar Cheese shredded 1 cup Cheddar Cheese shredded
1/4 cup Heavy Whipping Cream ¼ cup Heavy Whipping Cream
salt/pepper To Taste salt/pepper To Taste
 
BAKED TOPPING BAKED TOPPING
1/2 cup Cheddar Cheese shredded ½ cup Cheddar Cheese shredded
1/2 oz Pork Rinds crushed ½ oz Pork Rinds crushed

CAULIFLOWER BASE
Heat a skillet on medium heat and preheat the oven to 425 degrees.
Dice the bacon and separate the cauliflower into "macaroni" sized pieces. We do this by hand, but you can also use a knife. Add bacon and cauliflower to the skillet and allow to cook for 5 minutes, or until the bacon is nearly fully cooked.
Dice the onion, finely chop the garlic and add items to the skillet. Cook for 10 more minutes or until the cauliflower is cooked and the onions are translucent. You'll want to cauliflower to be slightly al dente so that it cooks the remainder of the way in the oven.
CHEESE SAUCE
Combine butter, cheddar cheese(1 cup), and heavy cream in a small saucepan. Cook on low heat until everything is melted and combined. Season with salt and pepper.
BAKE
Place the cauliflower mixture into a baking dish. We use an 8x8.
Pour the cheese sauce over top and mix everything together with a spoon.
Top with crushed pork rinds and the remaining cheddar cheese.
Bake at 425 for 10 minutes and then broil for 3 to 5 minutes to crisp up the topping. Enjoy!