Preheat your oven to 400 degrees f. and spray an 8x10-inch oven-safe serving dish.

Fill a large pot with about 2 inches of salted water. Set up your steamer basket and add in the cauliflower florets. Place the lid on and steam for about 5-7 minutes, or just until the cauliflower is tender but still has a crunch. Check with a fork! Then drain all water, and set aside.

Place a medium skillet over medium-high heat, and melt your ghee.

Add in onions and sauté until translucent, about 4 minutes. Add in the garlic and flour, stirring constantly cook for 1 minute.

Gradually pour in your milk, add nutmeg, sea salt and pepper to taste (about 1/4 teaspoon or so of each). Cook stirring constantly to dissolve all lumps, until mixture starts to thicken, about 3 minutes.

Stir in 3/4 cup cheddar and all parmesan cheese, continue stirring until completely melted.

Ladle about 1/3 of this cheese sauce into the baking dish as shown in the video.

Layer in your steamed (completely drained of moisture by now) cauliflower and sprinkle bacon on top.

Spoon over the remaining cheese sauce, and spread as evenly as you can.

Sprinkle with the remaining 1/4 cup of cheddar cheese and bake, uncovered for about 15 minutes in your preheated oven.

For extra golden topping, broil during the final 2-3 minutes of baking time.

Allow to cool for several minutes, garnish with fresh parsley and serve warm.