Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Steam the cauliflower florets for 5-7 minutes until tender-crisp, or roast them with a little oil for 15 minutes. Drain thoroughly to remove excess moisture.

In a large skillet over medium heat, cook the beef bacon slices until crispy. Remove from pan, let cool, and crumble. Reserve 1 tablespoon of the rendered fat in the pan (discard the rest or save for later).

Add 1 tablespoon of butter to the reserved beef fat in the skillet. Add the sliced onions and cook over medium-low heat, stirring occasionally, for 15-20 minutes until they are soft, golden, and caramelized. Remove onions from the pan and set aside.

In the same skillet, increase heat to medium-high. Add the ground beef. Cook, breaking it apart with a spatula, until browned and cooked through. Drain any excess grease. Season the beef with garlic powder, salt, and pepper.

In a medium bowl, whisk together the softened cream cheese, heavy cream, smoked paprika, and 1 cup of the shredded cheddar cheese until smooth.

In the prepared baking dish, combine the cooked cauliflower, browned ground beef, half of the caramelized onions, half of the crumbled beef bacon, and the cream cheese mixture. Toss gently until everything is evenly coated.

Top the casserole with the remaining 1 cup of cheddar cheese, the rest of the caramelized onions, and the remaining beef bacon crumbles.

Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden brown.

Remove from oven and let rest for 5 minutes. Garnish with sliced green onions and a sprinkle of smoked paprika before serving.