1Using a skillet, turn heat to medium high heat, add bacon. Render bacon fat from bits about 5 to 6 minutes. Once bacon is crispy, transfer it onto paper towels, reserving 3 tablespoons of bacon fat.
2In a Dutch oven or soup pot, cook olive oil, onions, carrots and ¼ teaspoon salt over medium high heat. Cook, stirring occasionally, until the onions are softened and turning translucent, 5 to 7 minutes, then add 2 cups of cauliflower florets and stock.
3Place remaining florets in skillet, add 1/2 teaspoon salt and bacon fat. Mix well. Place in oven and roast for 20 minutes. Remove from oven and put aside.
4Increase the heat to high and then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 10-15 minutes, to give the flavours time to meld and carrots and cauliflower time to soften.
5Once the cauliflower is softened and cooked, remove the pot from the heat and let cool for a few minutes. Then, carefully transfer the hot cauliflower mix to a blender, working in batches if necessary. Puree until smooth.
6Pour sauce back into a clean pot and turn the stove to medium heat. Once the sauce comes to a slow bubble, whisk in cheddar cheese until smooth and creamy. Add remaining ingredients: yogurt, apple cider, dijon mustard, and cayenne.
7Pour cauliflower béchamel onto roasted cauliflower and cover the cauliflower and evenly spread in the casserole dish. Don’t forget those corners.
8In a bowl, mix panko, shredded cheese, parsley, and pepper until mixture resembles a crumble topping. Sprinkle topping all over cauliflower and bake in the oven until the topping is crispy and the sauce is bubbling over the sides, roughly 20 minutes.
