Preheat your oven to 375°F. Lightly grease a 9×13-inch casserole dish and set it aside.

Heat a skillet over medium-high heat and add the diced bacon. Cook until crispy and golden brown, stirring occasionally to prevent burning.

Transfer the cooked bacon to a plate lined with paper towels to absorb excess fat. Leave the bacon grease in the pan if you want extra flavor for another dish later.

Bring a pot of water to a boil. Add the cauliflower florets and boil for just 3 minutes to slightly soften them. Drain and let them cool, then roughly chop them into smaller pieces.

In the prepared casserole dish, combine the cooked bacon, chopped cauliflower, shredded chicken, minced garlic, ranch dressing, half of the shredded cheddar cheese, salt, and black pepper.

Stir everything together until the ingredients are evenly combined. Spread the mixture out into an even layer across the dish.

Sprinkle the remaining cheddar cheese evenly over the top of the casserole.

Bake uncovered in the preheated oven for 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden.

Remove from the oven and sprinkle with chopped fresh parsley before serving.