1. Steam or boil cauliflower florets until tender, then set aside.
2. In a skillet, cook bacon until crispy. Remove bacon and set aside, leaving the drippings in the pan.
3. Add olive oil to the skillet and sauté garlic and mushrooms (if using) for 2-3 minutes.
4. In a bowl, whisk together heavy cream, egg yolks, and Parmesan cheese.
5. Reduce heat to low and stir the cream mixture into the skillet with the garlic and mushrooms. Cook until slightly thickened, about 2-3 minutes.
6. Toss in the cauliflower florets and crispy bacon, coating evenly with the sauce. Season with salt and pepper.
7. Serve warm, topped with extra Parmesan if desired.