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Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole.
Steam or microwave the florets until just tender-crisp, about 5–7 minutes. Drain very well and pat dry.
In a medium saucepan over medium heat, melt the butter. Add garlic and cook 30–60 seconds until fragrant.
Pour in the heavy cream. Stir in cream cheese, Dijon, onion powder, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer gently, stirring, until the cream cheese melts and the sauce thickens slightly, 3–4 minutes.
Off the heat, add 1 ½ cups of the shredded cheese blend. Stir until smooth and glossy. Taste and adjust salt and pepper.
Spread the cauliflower in the baking dish. Pour the cheese sauce over and toss gently to coat. Even out the surface.
Sprinkle the remaining ½ cup shredded cheese and the Parmesan over the top. For extra crunch, mix crushed pork rinds or almond flour with a teaspoon of melted butter and scatter over the cheese.
Bake uncovered for 18–22 minutes, until bubbling around the edges.
If needed, broil 1–2 minutes to brown the top. Watch closely.
Let sit 5–10 minutes to set. Garnish with chopped chives or parsley and serve warm.