Heat a large sauce pan over medium-high heat. Add the chopped bacon and cook for 6-8 minutes until rendered. Remove the bacon with a slotted spoon to a paper towel lined dish leaving the fat in the sauce pan. Remove one tablespoon of the fat and set aside.

Add the shallots to the pan over medium heat and cook until softened, about 1-2 minutes.

Add the chicken broth and scrape any brown bits off the bottom of the pan.

Add the cauliflower florets, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for another 5 minutes.

Transfer the cauliflower to the baking dish with a slotted spoon leaving the broth and shallots in the pan.

Add the butter to the pan and whisk until melted.

Add the flour and whisk continuously until fully incorporated and the mixture is thickened.

Add the heavy cream or milk and whisk again until thickened.

Add the ricotta and half of the grated cheese and whisk once more until combined.

Turn the heat off, add the nutmeg, cinnamon, salt & pepper and stir together.

Pour the mixture over the cauliflower and toss lightly to coat.

Sprinkle the bacon on top and scatter the remaining cheese on top of the bacon.

Meanwhile, add the reserved tablespoon of bacon fat to a small skillet over medium heat.

Add the breadcrumbs and chopped scallions and toss in the bacon fat, set aside.

Remove the dish from the oven, uncover and sprinkle the breadcrumb mixture on top.

Return the baking dish to the oven uncovered and cook for another 5 minutes until the breadcrumbs turn golden brown.

Remove and serve warm.