Preheat your oven to 350°F (175°C) and coat six 6-ounce ramekins with cooking spray. Place them in a roasting pan for the water bath.

Melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Sauté cauliflower florets with salt and pepper for about 5 minutes until slightly browned.

Add 2-3 tablespoons of water to the saucepan, cover, and steam for 10 minutes until tender.

Transfer steamed cauliflower to a blender. Add dried parsley, whole milk, minced garlic, eggs, and ½ cup of cheddar cheese. Blend until smooth.

Pour the mixture into prepared ramekins, filling them three-quarters full. Fill the roasting pan with boiling water halfway up the ramekins.

Bake in the preheated oven for 35-40 minutes until firm and a toothpick comes out clean.

Cook chopped bacon in a skillet over medium heat until crispy. In a separate pan, melt cheddar cheese in circles until golden brown for cheese crisps.

Invert the flans onto plates after cooling for 5 minutes. Top with bacon bits, cheese crisps, and fresh chives.