For cauliflower sauce:

In a large pot, add cauliflower florets and chicken stock. Bring to a boil and cook till fork tender. Once tender, scoop out cauliflower and add to the vessel of a high-powered blender, I used my Vitamix. Add ½ cup of the stock you cooked your cauliflower in, salt, pepper, garlic, half and half, Parmesan cheese and olive oil. Puree on high until smooth. If the sauce seems too thick, simply add a little more stock or half and half. Set the sauce aside while you prepare the rest of the dish. For pasta:

Preheat oven to 350 degrees and spray a 8x8 pan with non-stick spray. Fill a medium sized pot with water and place over high heat. Once the water is boiling add in the pasta and cook until al dente, follow box directions. Once cooked drain, drizzle with a little olive oil (to stop from sticking), dump back into the pot it was cooked in and let rest while you prepare the rest of the filling. In a medium skillet add bacon and cook till crisp, drain on a paper towel. Leave 2-3 tablespoons of the bacon grease in the pan. If there is not enough simply supplement with olive oil. Add in collard greens and onions. Sauté quickly until onion is translucent and the greens are softened. Remove from the heat. In the pot of your pasta add collard green mixture, bacon, 1 cup shredded sharp white cheddar cheese and 1 cup of the cauliflower sauce and stir together. Add more cauliflower sauce to reach desired texture. My preference is 1-½ cups sauce but the more sauce you add the creamier it becomes. Add mixture to your prepared dish and top with remaining ⅓ cup cheese. Add to the oven and bake for about 20 minutes or until the top of the mixture is browned.