Place 1/3 the cauliflower florets into a microwave-safe bowl, cover, and cook in the microwave until tender, about 6 minutes. Repeat with remaining cauliflower. Set aside to cool, about 30 minutes.

Combine mayonnaise, mustard, pickles, and pickle juice in a large bowl. Add cooled cauliflower and mix with a spatula until florets are covered with dressing. Add cooked eggs and bacon; mix to combine. Cover and refrigerate for at least 1 hour so flavors can meld. Season with salt and pepper before serving.