- 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.