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Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place cauliflower florets in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; reserve ½ cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with thyme, if desired.