Pulse the cooked cauliflower in a food processor until it resembles grits consistency.
Dump the cauliflower in a sauce pan and add in the butter, heavy cream and cheddar cheese.
Start to melt the cheddar cheese and butter.
The grits will be nice and creamy.
Season with salt and pepper to taste.
In a large skillet over medium high heat, cook the bacon until crisp.
Drain on papertowels and set aside to cool. Crumble when cooled and set aside.
In the same skillet used to cook the bacon, reduce the heat to medium and add in the shrimp and garlic.
Cook the shrimp on both sides until pink and opaque. Top with the chopped parsley.
To serve, spoon grits into bowls and top with the shrimp and bacon.