Preheat oven to 425 degrees.
Wash, dry, and chop fresh cauliflower into bite-sized florets. If using frozen, thaw then chop into bite-sized florets.
Add 1 tbsp olive oil to cauliflower (I also sprinkled a little salt and pepper on it) and toss to coat. Pour on a sheet pan covered with parchment paper to roast in a single layer.
Roast 10 min then remove from oven and turn over. Roast for 10 more minutes. Remove roasted cauliflower from the oven, then turn the oven down to 375 degrees, so that it can reach the appropriate temperature for baking the casserole.
While the cauliflower is roasting, brown ground beef and onions in a skillet then drain.
Add salt, pepper, and Bragg's Aminos to the ground beef mixture and stir to combine.
Grease a 9 X 13 casserole dish. Pour the ground beef in the bottom.
Add roasted cauliflower florets on top of the ground beef.
In a saucepan, add the cream cheese, cheeses, heavy whipping cream, and remaining spices (except the parsley). Simmer on low stirring continuously until the cheeses melt and the sauce is smooth. Make sure not to turn the heat up too high, or it will cause the sauce to break down and become grainy.
Pour cheese sauce over ground beef and roasted cauliflower.
Bake for 25 minutes, then remove from oven and sprinkle the crumbled cooked bacon and parsley on top. Bake for another 4 minutes on the top rack of the oven.
Remove from oven and let it rest 5 minutes before serving.