Cauliflower + Bacon Gratin

1 Preheat the oven to 425* F. Line a large baking sheet with parchment paper.
2 Add the cauliflower florets, olive oil and 1 teaspoon of salt into a large bowl and toss to coat. Spread the cauliflower onto the baking sheet and roast for 25 - 30 minutes until the cauliflower is tender and golden brown on the edges.
3 Add the bacon pieces to a saucepan over medium heat and cook until they are lightly crisped, about 7 minutes. Remove from the pan and drain the bacon grease. Do not clean the entire pan but instead leave the leftover bits of bacon in the pan.
4 Heat the saucepan over medium heat. Once the pan is hot add the butter and let it melt. Once the butter is melted slowly sprinkle the gluten-free flour into the butter, constantly whisking. You will have a thick paste known as a roux. Add your milk to the roux, constantly whisking until it is smooth.
5 Add in the cheeses and continue to whisk until it is melted and smooth.
6 Once the cauliflower is done roasting, add it back into a large bowl and pour the cheese sauce over the cauliflower. Add the thyme and bacon and stir to combine until the cauliflower is completely coasted.
7 Add the cauliflower to a baking dish and top with the crushed chicharrones.
8 Reduce the oven temperature to 375*F. Bake for 20-25 minutes until the dish starts to bubble.