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Cook bacon as directed on packaging until crispy then cut into bacon bits.
Steam brussel sprouts for 5-8 minutes until soft, but not mushy. Then drain excess water.
In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water. Blend cauliflower and ingredients for sauce in a high speed blender until smooth. Pour sauce into saucepan and simmer for 10 minutes (stirring on occasion).
Add brussel sprouts and bacon bits into a skillet and top with cauliflower sauce. Serve right away or bake on 450F for 10 minutes to crisp the brussel sprout tops.