Grease an 8 x 8" baking dish, set aside.

Break up cauliflower into small florets, transfer to a microwave safe dish. Season with a little salt and pepper, cover with plastic wrap and microwave on high for 8 minutes.

As your cauliflower is cooking, make your cheese sauce:

In a medium-large or large pot, melt cream cheese over medium heat or medium-high heat, stirring until smooth. Add heavy cream, gently whisk to combine.

Once cream cheese mixture is hot, add shredded cheese - a little bit at a time - and seasonings.

Stir until cheese is melted and everything smooth. Add chives, season with salt and pepper, to taste.

Drain your cooked cauliflower and add it to the pot of cheese sauce, along with the chicken.

Pour into prepared casserole dish, top with Parmesan cheese and crumbled pork rinds, if using.

Broil on high until top is golden, serve hot.

Leftovers can be cooled to almost room temperature before being stored in an airtight container in the fridge for up to 4 days.