Preheat the oven to 350 degrees.

Cut the cauliflower head into smaller cauliflower florets.

Fill a big pot of water, put a dash of salt it in, and heat over high heat until the water boils. Put the cauliflower florets into the boiling water and cook for 5 minutes. Drain the cauliflower and set aside.

Put 2 tsp of olive oil into a saute pan and heat over medium heat. Put the minced shallots and garlic into the pan, mix into the olive oil with a spatula, and cook for 4 minutes.

Add the coconut cream, chicken stock, salt, pepper, and ground nutmeg to the pan.

Whisk the coconut flour into the mixture.

Increase the heat to medium/high heat and let the mixture boil for 5 minutes, while mixing often. Remove from heat and set the saute pan aside.

Cover a plate in paper towels, put 4-5 strips of bacon onto the paper towels, and cover with another paper towel. Cook the bacon in the microwave for 4 minutes. The bacon should be cooked to the point where it crumbles easily.

Crumble the bacon and put into the white sauce. Put the cauliflower into the sauce, mix with a spatula and then pour everything into an 8 X 8 inch pan.

Put the pan into the oven, and cook the cauliflower for 20 minutes.

Then, set the oven to broil.

If you are adding goat cheese, remove the cauliflower from the oven and top with the crumbled goat cheese.

Then broil the cauliflower (with or without goat cheese) for 5 minutes. Make sure to check on it regularly to make sure it doesn't burn.

Allow the cauliflower to cool for a bit, serve, and Enjoy!