Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Using 1/2 the melted butter, grease the holes of a 12-hole (1/3-cup-capacity) muffin pan. Spoon 2 teaspoons of breadcrumbs into each hole and shake to coat base and sides. Shake out any excess (see notes).

Step 3

Reserve 1/2 cup cauliflower florets of the cut cauliflower. Place remaining cauliflower in a food processor. Process until finely chopped. Transfer to a bowl. Add egg, cream, almond meal and 1/2 cup cheese. Season with salt and pepper. Divide mixture evenly among prepared pan holes.

Step 4

Thinly slice reserved cauliflower florets. Place in a bowl with bacon, thyme and remaining 1/4 cup cheese. Toss to combine. Top cauliflower cheese in pan with bacon mixture. Brush with remaining butter. Bake for 20 to 25 minutes or until golden and just firm to touch.

Step 5

Stand in pan for 10 minutes. Using a butter knife, carefully lift cups from pan. Serve sprinkled with extra thyme (see notes).