Preheat oven to 350 degrees. Coat 6 ramekin cups (6 ounces) with cooking spray and set aside in a roasting pan.
In a medium size sauce pan, melt butter on medium high heat. Add cauliflower, salt and pepper. Saute for about 5 minutes or until cauliflower starts to brown. Add 2-3 tablespoons of water to the pan and cover with a lid. Turn heat to low and steam for about 10 minutes or until cauliflower is tender and water is evaporated. If water starts to evaporate too soon, add another tablespoon or so of water. When cauliflower is cooked, place in a blender and let cool for 5 minutes.
Add parsley, milk, garlic, eggs, and ½ cup cheddar cheese(reserve other ½ cup) to the blender. Blend for 60 seconds or until smooth.
Pour mixture into each ramekin and pour boiling water into roasting pan. Bake for 35 to 40 minutes or until flan is firm and toothpick inserted comes out clean.
While flan is baking, fry up the bacon in a medium size pan for about 10 minutes on medium heat. Set aside.
Heat a non stick pan on medium heat and sprinkle cheese in a 2 to 3 inch circle. Cook over medium heat for 2 to 3 minutes and turn gently with spatula when cheese crisp is firm. Cook for another 30 seconds and reserve on a plate. Make 6 of these.
After flans are baked, remove each ramekin with potholder and cool on a wire rack for 5 minutes. Arrange cheese crisps on plate and run knife around the edge of each flan. Turn upside down on the plate and garnish with the crispy bacon bits and chives.