Preheat oven to 350°F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Cook bacon in a skillet set over medium-high heat for 5 to 6 minutes, or until cooked to a desired crispiness. Using a slotted spoon, transfer bacon to a bowl or plate and set aside.
Set skillet back over medium-high heat and add sausage to the skillet; cook, stirring to break up the chunks, until browned, about 5 to 7 minutes. Transfer sausage to the bowl with the bacon; set aside.
To the skillet, add olive oil, onions, celery, garlic, salt, and pepper. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until onion is translucent.
In a large mixing bowl whisk together broth, parsley, thyme, sage, and eggs.
Add in the bacon and sausage, stirring to combine.
Stir in cauliflower and onion mixture; stir until combined.
Add in pork rind crumbs; stir until thoroughly incorporated.
Pour the mixture into the baking dish.
Sprinkle the top with grated parmesan cheese.
Bake for 35 minutes; stir well, then continue to bake for 10 more minutes, or until mixture is set and most of the liquid has evaporated.
Remove from oven and let stand 10 minutes.