Take all the florets off the main core, cutting them into bite sized pieces.
Place the florets into a microwave safe container, then pour in the chicken broth.
Cover and cook for about 8 minutes in the microwave.
Drain thoroughly and let cool slightly. Set aside
Melt the butter down in a pan over low medium heat, then pour in the milk.
Whisk the butter and milk together.
Add in 1 1/2 cup of the cheese, and stir until the cheese is melted.
Preheat the oven to 425 F.
Place all the cauliflower into an 8 x 8 baking pan.
Cover the cauliflower with the cheese sauce.
Sprinkle the 1/2 cup of the cheese cauliflower.
Mix the remaining cheese with the pork rind crumbs & Italian Seasoning. Sprinkle that on top of the mac and cheese.
Bake uncovered for 10 – 15 minutes or until the topping is golden brown and crispy.
Let cool for a couple of minutes.
Serve & enjoy!