Separate the cauliflower into small florets. Put a large pot to boil and add the florets inside. Boil until slightly tender. Try not to overcook the cauliflower as it tends to break apart easily. Drain the water out and place the cauliflower florets in a large baking dish.
Preheat the oven to 200C/400F.
Grate your three cheeses. Mince the garlic cloves. In a small non-stick pot, add the almond milk, heavy cream and garlic. Put to boil. Turn off the heat and add the cheeses a little at a time while always whisking. Continue to whisk and continue to add the cheeses in small batches until it has all melted.
Once the cheese is melted, add the mustard powder, nutmeg, salt and pepper. Add the xanthan gum, turn up the heat to high and continue whisking for a good 5-8 minutes until the cheese sauce has considerably thickened and simmered down.
Pour the thickened cheese sauce over the cauliflower florets in the baking dish. Add the shredded 30g orange cheddar over the entire dish and sprinkle some of the crushed pork rinds and parsley evenly.
Place into the oven and bake for 10 minutes on the high rack just to melt that cheddar and crisp up the pork rinds!Take it out and enjoy!!