In a small skillet, cook bacon until the desired level of crispiness. Drain on a paper towel and set aside.

Cut cauliflower into florets and rinse thoroughly in a colander. Lightly pat dry to remove any excess water.

Place cauliflower florets in a food processor and pulse into small pieces until they are “rice” like. Be careful not to over process. Set aside in medium sized bowl.

Coat a large skillet with cooking spray and warm over medium-high heat. Add onion and minced garlic. Sauté until fragrant, about 3 minutes.

When onion turns translucent, add in cauliflower and Turmeric, and coat with a light layer of cooking spray. Stir to thoroughly combine and continue to sauté over medium-high heat stirring frequently, about 5 minutes, just until heated. (Be careful not to overcook or it will lose its rice-like texture.)

Remove from heat and mix in half of the parsley.

Divide seasoned cauliflower into 4 bowls. Top each bowl with one poached egg, followed by chopped bacon.

Sprinkle with the remaining chopped parsley, and serve immediately.