Place the cauliflower florets in a food processor. Pulse intermittently, scraping the sides as needed, until the texture is like a finer cauliflower rice, with some clumping.

In a small dutch oven over medium heat, melt the butter.

Add the heavy cream and cauliflower rice. Increase heat and bring to a gentle boil, then simmer for about 12-15 minutes, until the liquid is reduced, texture is creamy, and cauliflower rice is tender.

Reduce heat to low. Stir in the salt and cheddar cheese, until the cheese is melted. Remove from heat, cover to keep warm, and set aside.

Place bacon onto a large skillet while it’s still cold. Place over medium heat and cook for 10-12 minutes, turning occasionally, until crispy. Use tongs to transfer bacon to paper towels.

Drain most of the bacon grease from the skillet, leaving about 2 tablespoons of bacon grease in the skillet. Set aside.

Season shrimp all over with Cajun seasoning.

Place the skillet with the bacon grease over medium heat. Add the garlic and shrimp. Saute the shrimp for about 2-3 minutes per side, until pink and opaque.

Chop the bacon into small pieces and stir into the cauliflower grits. Serve shrimp over grits, topped with sliced green onions.