Measure out and prepare all the ingredients.

Peel off the skin of the garlic cloves and press the fresh garlic with the handle of a knife.

Fry the pressed fresh garlic in butter for 1-2 minutes.

Rinse the cauliflower and cut into small florets. Cook the cauliflower for 2-3 minutes in a pan of lightly salted water.

Put the slightly tender cauliflower in a food processor with the fried garlic and butter. Then, add the heavy whipping cream.

Pulse the food processor until the mixture is smooth. Add water as needed to achieve your desired consistency for the cauliflower puree.

Wrap each chicken breast in 1-2 pieces of bacon and fry in olive oil over medium-high heat until bacon looks thoroughly cooked. Use a food thermometer to ensure chicken is cooked thoroughly (165 F). You may put in the oven if chicken has not reached 165 F by frying. Use this same pan to fry the spinach for 1-3 minutes.

Plate the cauliflower puree with the chicken breast and fried spinach. Enjoy!