Preheat oven to 400°F.
Remove florets from cauliflower head. In a large saucepan with a steamer basket, steam florets until soft, about 10 minutes.
Lay cauliflower out on a baking sheet covered in parchment paper and roast in the oven for about 10 minutes to dry out some of the moisture. After cauliflower is removed from the oven, turn down heat to 350°F.
In a large bowl, add cauliflower, cheez sauce, facon bacon (the tempeh, NOT the almonds), chives, and half the green onions. With a large spoon, stir to combine all the ingredients. Using the back or side of the spoon break up cauliflower florets while stirring, so they're no longer whole florets.
Grease an 8x8 inch baking dish and add cauliflower mixture. Smooth the top with a silicon spatula, so it's even. Take the "bacon" topping and sprinkle (do not pour, you don't want any extra marinade to absorb into the cauliflower) it on top of the casserole. Cover with foil and bake in the oven for 35 minutes, or until thoroughly heated and sides are bubbly.
Remove the baking dish from the oven and change the oven setting to broil. Remove foil from casserole and place casserole in the upper third of the oven. Broil 2 - 3 minutes, until bacon topping is darkened, but frequently check to prevent burning.
Let cool 10 - 15 minutes before serving. Sprinkle the top with remaining green onions and more chives, if desired.