I head cauliflower cut into florets
Pinch of salt
3/4 cup heavy cream
3 oz. softened cream cheese, cut into cubes
1 1/2 tsp dried parsley
1 tsp garlic powder
1/2 tsp chili powder, to taste
Salt and pepper to taste
2 cups shredded cheddar cheese, divided
1 cup shredded mozzarella cheese
4 slices bacon, diced and cooked to desired crispness
Fresh chopped parsley or thin sliced green onion for garnish.
For the topping:
1/4 cup pork rinds ground fine
1/4 cup grated Parmesan cheese
1 Tbsp melted butter
Preheat oven to 375° and butter a 9x13 baking dish.
Place 1” of water in a large pot with a pinch of salt and boil cauliflower until tender crisp.
Drain cauliflower in a colander and set aside.
Pour cream in to same pot you used, put on medium heat.
Add cream cheese and whisk until cream cheese is completely melted.
Stir in dried parsley, garlic powder, chili powder, salt and pepper.
Add 1 cup of the cheddar and the mozzarella. Gently whisk until all cheese is melted.
Add cauliflower back into the pot, and gently stir until covered with the sauce.
Transfer mixture to the prepared baking dish.
In a small bowl combine pork rind crumbs, Parmesan, and melted butter and mix to combine.
Sprinkle mixture evenly over the cauliflower.
Bake uncovered for 18-20 minutes until hot and bubbly.
Sprinkle with prepared bacon and parsley or sliced green onion to serve.