Into a deep saucepan, add extra-virgin olive oil and the Bacon (200 gram). Cook the bacon over medium to medium-high heat for 3 minutes, or until the fat starts to render and soften.
Stir in the Cauliflower (1). Season with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon), then add the Heavy Cream (3/4 cup) cream. Mix well and turn the heat down to low and leave to simmer for 10 minutes. The mixture will reduce down and thicken and the cauliflower will become lovely and tender.
Add the Egg (1) yolk and the Grated Parmesan Cheese (1/2 cup). Mix together well for another minute and you will see the sauce thicken even more.
Remove from the heat and serve with extra parmesan cheese.