Preheat oven to 350 F.
Prep cauliflower. Bring a large pot of water to boil. Once boiling, add cauliflower florets (24 ounces) and soften for 3-6 minutes -- you'll know they're done once they're fork-tender. 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. Heat a medium oven-safe pan over medium heat. Add butter (2 tablespoons) once melted add minced garlic (3 cloves) and cook until fragrant (about 2 minutes). Add the xanthan gum (1/4 teaspoon) and whisk until it dissolves into the butter. Add heavy cream (1/3 cup), almond milk (1 1/2 cup), cream cheese (4 ounces), tabasco (1/2 teaspoon ), salt (2 teaspoons), and pepper (1/2 teaspoon), and bring to a simmer. Whisk until cream cheese completely dissolves. Remove from heat, and add 1 cup of cheddar cheese. Stir until cheese completely dissolves. Taste and adjust seasoning to your liking.
Combine. Add the cauliflower back to the pot with cheese sauce, along with 1/2 of the bacon and green onions. Stir to coat the cauliflower. Sprinkle the remaining 1 cup of cheddar cheese, parmesan (1/4 cup), and remaining bacon on top.
Bake in the preheated oven for 15-20 minutes, until the cheese on top has melted. Sprinkle with the remaining green onions, and enjoy!