Paleo macaroni and cheese

1. Preheat oven to 325F.
Butter a 9x13 inch glass baking dish.
Grate all your cheeses.
Bring a large pot of water to a boil (ensure you have a lid for it) and place a steamer basket in the pot.
Break up the cauliflower into large hunks and place in a steamer basket.
Cover and cook until FIRM.
Cook in batches if your pot is too small.
Drain, uncover and set aside.
In a large heavy pot, sauté the bacon until crisp.
Remove bacon and place on paper towel.
Sauté the onion in the bacon drippings until soft.
Add the 5 tablespoons butter to the onion mixture.
Melt the butter stirring with a wooden spoon.
Using a whisk, add the corn starch or tapioca flour a LITTLE AT A TIME, and stir constantly until well mixed with the fat until it becomes a roux. It will bubble.
Whisk in the dry mustard.
Very slowly add the milk and cream but you must whisk constantly.
Let come to a simmer and stir frequently for 15 minutes.
Strain the hot milk mixture into a metal bowl and discard the solids/onion.
Place mix back in the large heavy pot right away
Immediately mix in all the grated cheeses, bacon and pepper.
Mix.
Continue to stir until all the cheese is melted.
Remove from heat.
Add the FIRM cauliflower hunks (you can break as small as you wish now) to the cheese mixture to coat.
Place the entire mixture into the prepared baking dish (see my optional step below).
Place dish in the middle of oven.
Bake for 10 minutes - I like mine HOT!
Remove from oven when done and rest for 5 minutes.
Garnish with parsley or chopped scallions now or last 5 minutes of baking.
OPTIONAL STEP: Mix paleo bread crumbs together with some parsley and sprinkle on top of the dish.
Bake for another 15 to 20 minutes.
Enjoy!