Preheat your oven to 375°F (190°C)

Place chicken breast on one side of a baking sheet and jalapeño halves on the other side

Drizzle both with olive oil and sprinkle with salt

Arrange bacon strips on a separate baking sheet

Place both sheets in the oven and bake for 20-25 minutes until chicken is cooked through and bacon is crispy

While the chicken and bacon cook, combine ¾ cup cheddar cheese, cream cheese, sour cream, milk, and cayenne pepper in a large mixing bowl

Once cooked, shred the chicken, crumble the bacon, and dice the roasted jalapeños

Reserve ¼ of the jalapeños and ¼ of the bacon for topping

Add the remaining jalapeños, all of the shredded chicken, and ¾ of the bacon to the cream cheese mixture and stir to combine

Spread the cauliflower florets evenly in the bottom of a 9×12-inch baking dish

Pour the cream cheese mixture over the cauliflower and spread to cover evenly

Sprinkle the remaining ½ cup cheddar cheese on top, followed by the reserved jalapeños and bacon

Bake for 20 minutes or until golden brown and bubbly

Let stand for 5 minutes before serving