Spray casserole dish with cooking spray, and preheat oven to 350.

In a large skillet, cook meat until fully cooked. Drain the excess fat
place meat into casserole dish.

Steam the cauliflower for about 6-8 minutes, or until tender on the outside. If you riced your cauliflower, I suggest throwing in skillet on low heat and sauté it to try to remove excess water.

In your skillet, melt the butter over medium heat and sprinkle in the flour whisk together.

Slowly whisk in the almond milk, continue until mixture comes to a boil and begins to thicken.

Once thickened, remove sauce from heat and stir in 1 cup of shredded cheddar cheese until fully melted, adding salt to taste.

Combine the meat, cauliflower, and cheese sauce in the casserole dish and mix well. Sprinkle with remaining cheese and bake at 350 for 15 minutes or until cheese is bubbly and beginning to brown.