Preheat oven to 400°F. Chop up the bacon, then fry up in a hot skillet. Drain the bacon on a paper towel and reserve for later. Remove most of the bacon grease from the pan; you don't need a lot for the next step.

Fry up the onions in the bacon fat until they turn golden.

Add ground beef to the pan and cook through, stirring to scramble meat. Add the Worcestershire sauce and season to taste with salt and pepper. Transfer the beef mixture to a large mixing bowl.

In a separate mixing bowl, heat up the frozen cauliflower until it's piping hot. Alternately, you can steam on stove top until tender. Add the softened cream cheese, then blend together using a hand mixer or an immersion blender. This can also be done in a regular blender. If you don't have a blender or mixer available, a fork and someone who's really hungry could work. The key is to get everything blended into a mashed potato like consistency.

Mix the crushed pork rinds and egg into the ground beef mixture.

Spread the ground beef in the bottom of a casserole dish, then spread the cauliflower evenly on top of it.

Top the casserole with shredded cheddar cheese and bacon and bake for about 30 minutes. You want the casserole to be heated all the way through, and I prefer the top a bit browned.

If you'd like, top the casserole with chopped chives before serving.