Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut cauliflower into bite-sized pieces.Peel, then cut half the onion into 1-inch pieces (use whole onion for 4 ppl).Add cauliflower, onions and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven until tender, 14-16 min.

Meanwhile, cut bacon into 1-inch pieces.Heat a large non-stick pan over medium-high heat.When hot, add bacon and 2 tbsp (4 tbsp) water to the pan. Cook, flipping occasionally, until bacon is crispy and water evaporates, 5-7 min.**Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.

Meanwhile, roughly chop spinach.Peel, then mince or grate garlic.Whisk together Dijon, garlic, cream and 1/4 cup (1/2 cup) milk in a medium bowl. Set aside.

Drain and discard all but 1 tbsp (2 tbsp) bacon fat from the pan. Sprinkle Cream Sauce Spice Blend over bacon fat. Cook, stirring constantly, until fully combined, 30 sec. Add Dijon-cream mixture. Reduce heat to medium. Cook, stirring often, until slightly reduced, 1-2 min.Remove from heat. Add half the bacon, cauliflower and onions, cheese and spinach. Stir until cheese is melted and spinach is wilted, 1 min. (TIP: Add 1 tbsp water if sauce is too thick!)Season with salt and pepper, to taste.

Divide cheesy cauliflower mixture between plates. Top with remaining bacon.