Preheat the oven to 350°F (177°C) and grease a shallow 1½-quart (1.4-L) casserole dish with coconut oil.

Set aside.

Place the cauliflower, parsley, and bacon in a large bowl and toss to combine.

Place the reserved bacon grease, milk, gelatin, lemon juice, onion powder, salt, and garlic powder in a medium-sized saucepan.

Bring to a boil over medium heat, whisking occasionally.

Once boiling, continue to boil for 5 minutes.

Remove the saucepan from the heat and pour the “cheese” sauce over the cauliflower mixture.

(If you’ve overcooked the sauce or didn’t whisk it well enough, you may end up with small pieces of cooked egg; for an ultra-smooth sauce, pour the sauce through a fine-mesh strainer.) Toss with a spatula until all the cauliflower pieces are coated in the cheese sauce.

Transfer the coated cauliflower to the prepared casserole dish and smooth it out with the back of a spatula.

Sprinkle the pork dust evenly over the top.

Bake for 40 to 45 minutes, until the cauliflower is fork-tender, checking with a sharp knife on the edge of the casserole.

STORE IT: Keep in an airtight container in the fridge for up to 3 days.

REHEAT IT: Microwave until the desired temperature is reached.

Or place in a covered casserole dish and reheat in a preheated 300°F (150°C) oven for 10 to 15 minutes, until warmed through.

Or reheat in a frying pan, covered, on medium-low.

PREP AHEAD: Prepare the cheese sauce up to 2 days in advance.

Bring it to a light simmer before continuing with Step 5.

SERVE IT WITH: Add a dollop or two of mayonnaise