Step 1

Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil.

Step 2

Reduce heat to medium-low; cover and simmer for 3 to 4 minutes, or until cauliflower is fork tender, and not mushy.

Step 3

Drain the cauliflower and run it under cold water to stop it from cooking further. Season the florets with salt and pepper, and set aside.

Step 4

In the meantime, set a 12-inch skillet over medium heat and heat up the skillet.

Step 5

Add diced bacon to the hot skillet and cook for about 4 minutes, or until crispy, stirring frequently.

Step 6

Remove bacon pieces from the skillet and set aside on a plate. DO NOT drain the bacon grease.

Step 7

Set skillet back over medium-high heat; add butter and let it melt.

Step 8

Season chicken thighs with salt, pepper, dried rosemary, onion powder, garlic powder, and paprika.

Step 9

Add chicken thighs to the skillet and cook for 5 minutes, or until golden brown on the bottom.

Step 10

Flip over and cook for 6 to 8 more minutes, or until cooked through. Remove chicken and transfer to a plate; set aside.NOTE: Use an instant read meat thermometer to check for doneness; boneless chicken thighs are cooked through when internal temperature registers at 165˚F.

Step 11

Return skillet to the burner and add in baby spinach; cook for 2 minutes or until wilted. Remove from skillet and set aside.

Step 12

Add garlic to the pan and cook for 20 seconds, or until fragrant.

Step 13

Add chicken broth and stir the browned bits from the bottom of the pan.

Step 14

Stir in cream and bring to a boil; cook for 1 minute.

Step 15

Whisk in parmesan cheese.

Step 16

Add cooked cauliflower, spinach, and cooked chicken back to the skillet and cook for a minute or two, or until heated through. Taste for salt and adjust accordingly.

Step 17

Remove from heat.

Step 18

Garnish with prepared bacon and parsley.

Step 19

Serve.