Preheat your grill to 300 F. You will need direct heat first before smoking, so wait to set it for indirect heat.

Prep your ingredients to start. Pre-cook your bacon as desired, grate both your cheeses, and mix the spices in a bowl and set it aside.

Take your cauliflower and remove the leaves but leave the stem base intact. Slice the cauliflower into 4-5 thick, 1 inch slices (aka cauliflower steaks). Some pieces may fall apart into slightly larger chunks. That's ok.

Season the cauliflower first by oiling both sides, then sprinkle on the seasoning. NOTE: You want at least a teaspoon left of the seasoning reserved for your sauce.

Place the cauliflower steaks over direct heat on your grill. This process helps partially cook them and infuses them with way more flavor. Close the lid of your grill and cook them 2-3 minutes per side. They should be tender but not too soft.

Remove the cauliflower steaks from the heat and chop them into pieces. Set it aside.

In a ceramic saucepan over medium low heat, add your heavy cream. Add in the softened cream cheese (works best if it's very soft already) and whisk it into the cream. It should completely mix in, though you might see very tiny pieces in the cream. That's ok!

Season this mixture with the remaining seasoning left. Then fully reduce the heat to low.

Take small handfuls of your grated cheese and whisk it in. Do a little at a time and whisk until each handful is fully incorporated and melts into the mixture. Repeat until all but a small handful of cheese is mixed in (I like to add a little to the top to get golden brown).

Add your diced cauliflower pieces into the sauce and fold it in. Add in the crispy bacon pieces (optional - reserve a small amount to sprinkle over the top as well).

Transfer the mixture to the desired pan you wish to smoke the cauliflower mac in. A 9 inch cast iron or ceramic pan works great as do other casserole dishes or foil pans. Top with the little bit of remaining shredded cheese and bacon pieces.

Smoke at 300 F. for 30-40 minutes. The top should set and melt and the sides will bubble when it's done. Use lighter wood for smoking so it's not too overpowering as well.

Remove from the heat and garnish with fresh herbs. Let it sit 5-10 minutes to cool slightly and serve.