3 slices thick-cut bacon, chopped
1 head of cauliflower, broken up into florets
1 teaspoon salt, divided
1/2 cup coconut milk
1/2 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
3 green onions, sliced
In a large skillet over medium heat, fry the chopped bacon until the pieces are crispy. Remove with a slotted spoon and drain on paper towels.
While the bacon is cooking, place an inch of water into a pot and fit a steamer basket inside. Place the cauliflower florets into the basket and sprinkle with 1/2 teaspoon salt. Place the lid on the pot, bring to a boil and once steam forms, steam the florets for about 5 minutes, until soft.
With a slotted spoon, transfer the cauliflower florets into the hot bacon grease. Toss to coat the cauliflower and cook over medium heat for just one minute.
Add the coconut milk, cheddar cheese, mozzarella cheese, half of the green onions and remaining 1/2 teaspoon salt. Cook, while stirring, for 3 minutes, just until the cheese melts and the coconut milk warms through and coats all ingredients.
Transfer the mixture to a serving platter and sprinkle with bacon and remaining green onion.