Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper or a silicone mat and set aside.
Cut the cauliflower into bite-sized florets, Then add them to a large bowl and toss with olive oil, salt, and pepper.
Spread the cauliflower out on the prepared baking sheet and roast for 30 to 40 minutes, until the cauliflower begins to brown and is fork-tender.
Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Then transfer the bacon to a paper towel-lined plate to drain. Once cooled chop the bacon and set it aside.
Add the heavy cream and cream cheese to a large pot. Cook over medium heat until the cheese has melted and the edges begin to simmer.
Stir in the shredded cheese and seasonings until completely melted and thick. Add additional salt and pepper to taste.
Mix the roasted cauliflower and bacon into the cheese sauce. Then transfer to a greased 9-inch x 13-inch baking dish.
Mix together the crushed pork rinds, Parmesan, and butter in a medium bowl. Then sprinkle the mixture over the top of the mac and cheese.
Broil on low until the top crisps up, about 5 minutes. Remove from the oven and sprinkle with parsley, if desired.
Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Notes
Using milk instead of heavy cream will make this non-keto.
If you want to make this mac and cheese vegetarian, leave out the bacon and substitute 2 tablespoons of melted, unsalted butter for the topping. You can also substitute vegan pork rinds in the topping or skip the topping all together.
If you skip the topping, the rest of this recipe can be made on the stove top after the cauliflower is roasted.