Start by cutting the cauliflower into small chunks. Steam the cauliflower in a saucepan for about 5–7 minutes until it’s tender but still holds its shape.

Using a blender, combine the steamed cauliflower with butter, cheddar cheese, salt, and pepper. Blend until smooth.

In a nonstick skillet over medium heat, add diced bacon and cook until crispy, then transfer to a plate, leaving the grease.

In the same skillet, add shrimp and sauté over medium heat for about 3 minutes until pink.

Stir in lemon juice, remaining butter, Worcestershire sauce, garlic, green onions, and bacon. Cook for 1 more minute.

To serve, spoon cauliflower grits onto plates, top with shrimp mixture, and garnish with parsley if desired.