Ingredients:

6 oz Cauliflower chopped into the size you like (I did about 1″x1″ pieces)
2 cups Whole Milk (or Almond Milk)
2 slices Bacon (chopped small)
1 Portobello Mushroom (diced)
4 oz Shredded Cheddar Cheese
1 Tbsp Parsley (chopped)
2 oz Cream Cheese
1 Tbsp seasoning your choice (I did black pepper, old bay, chili flakes, and garlic powder)
Salt (optional: I feel like the cheese and bacon add enough saltiness to the dish but if you think it needs more add some at the end to taste)

Instructions:

1) Bring a pot of salted water to a boil and add cauliflower, boil until desired softness (I like a bit of crunch).
2) In a small pot cook bacon til crispy. Using a slotted spoon remove the bacon but leave the fat in the pan.
3) Add in your mushrooms (and any other veg you want to add in!), cook til almost desired firmness.
4) Add in milk and bring to a boil, turn down heat and let simmer for about 5 minutes.
5) Take off heat and whisk in seasoning and cheese slowly (if you add the cheese while on the heat it can become stringy and ball up instead of melting in). If it’s too thin for your liking just add more cheese 🙂 I like to throw a few slices of American Cheese in there but not everyone likes the idea of that kind of cheese.
6) Toss cauliflower and bacon in sauce, EAT!