Preheat oven to 350 F.
Prep cauliflower. Bring a large pot of water to boil. Once boiling, add cauliflower florets and blanch for 3 minutes. Drain water, and wrap drained cauliflower in clean kitchen towels while we prep the rest. Once cool enough to handle, give the cauliflower a gentle squeeze to release as much liquid as possible, without mushing the cauliflower.
Make the sauce. Make sure the pot is dry, and heat over medium heat. Add butter, once melted, add garlic, and cook until fragrant (about 2 minutes). Add the xanthan gum, and stir until it dissolves into the butter. Add heavy cream, milk (or almond milk), cream cheese, tabasco, and bring to a simmer. Remove from heat, and add 1 cup of cheese. Stir until cheese completely dissolves.
Combine. Add the cauliflower back to the pot with cheese sauce, along with 1/2 the bacon and green onions. Stir to coat the cauliflower. Spread cauliflower into a 9x13 baking dish (I used a 9" cast iron). Sprinkle remaining 1 cup of cheese on top, along with remaining bacon and green onions.
Bake in the preheated oven for 30 minutes. Serve warm, and enjoy!