To begin, cook the onion and bacon together in a large skillet over medium heat. Cook these until the bacon is crispy and the onions are golden and slightly caramelized.
Using a slotted spoon, scoop all of the bacon and onions to a plate that is lined with paper towel. Set that aside for now.
Leave about 2 tablespoons of the bacon drippings in the pan, remove any excess.
Add in the ground beef. onion powder, garlic powder, salt, and pepper. Cook these over medium heat until the beef is browned. Break up the meat with your utensil as it cooks.
Once the beef is browned, add in the beef broth and cauliflower florets. Cover and cook over medium low heat until the cauliflower is cooked through. This will take about 7-8 minutes. To check it, simply stick a large floret with a fork to see if it is tender.
Once the cauliflower is cooked, simmer uncovered until the liquid in the skillet evaporates.
Pour in the heavy cream and give it a stir.
Stir in the bacon & onion. Remove from heat.
Sprinkle the shredded cheese on top and cover the skillet again, just long enough for the cheese to melt.
Enjoy!
Notes
If using turkey or beef bacon, add a little healthy fat to cook it in, such as duck fat or ghee. Beef and turkey bacon are both very lean and do not render drippings like pork does.