Preheat the oven to 375˚F.
Place 1 inch of water in a large pot or saucepan with a pinch of salt and bring to a boil.
Add the cauliflower florets to the boiling water and cook for 8 to 9 minutes, or until crisp-tender.
Drain the cauliflower in a colander and reserve.
Butter a 9×13 baking pan; set aside.
Keep a Paper towel by your side to clean the mess.
Pour the milk into the pot you used for the cauliflower and place it over medium heat.
Add the cream cheese to the milk and whisk until the cream cheese is completely melted.
Add the dried parsley, garlic powder, chili powder, salt, and pepper.
Add 1 cup of shredded cheddar cheese and 1 cup of mozzarella cheese; whisk gently until the cheese has completely melted.
Add the cauliflower florets back to the pot and, using a large spoon, gently toss until everything is covered in cheese sauce.
Transfer cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside.
In a small bowl, combine the pork rind crumbs, Parmesan, and melted butter; mix and stir until well combined.
Sprinkle the pork rind mixture in an even layer over the cauliflower.
Bake for 18 to 20 minutes, or until hot and bubbly.
Meanwhile, dice the bacon and fry until crisp.
Remove Cauliflower Mac and Cheese Casserole from the oven.
Garnish with prepared bacon and fresh parsley. Serve.