Divide the broccoli into florets. Steam them for 5 minutes and drain well.
Heat olive oil in a frying pan. Add bacon and cook for 3-4 minutes or until crispy. Add broccoli florets and minced garlic into the pan. Toss well and cook for 1-2 minutes more. Set aside.
Prepare the sauce. In a pot, mix heavy cream, cream cheese, cheddar, half of the parmesan, a pinch of nutmeg and season with salt and black pepper. Stir to combine and cook on low heat for 2-3 minutes until smooth.
Divide broccoli florets between 2 oven safe bowls. Pour the sauce over the florets. Sprinkle with remaining parmesan and bake for 15-20 minutes.
When ready serve sprinkled with more parmesan (optional) and enjoy!