Once you've broken cauliflower head into florets and rinsed and patted dry, add florets to a food processor. Pulse a few times until cauliflower is broken down/minced into a "rice-like" consistency. Set aside.
In a medium skillet over medium-high heat, add butter until fully warmed and melted. Add shrimp and cook on both sides (about 2-3 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl.
In the same skillet (with juices from shrimp + all), add garlic and sauté for 1 minute or so, until fragrant. Add riced cauliflower and mix everything together. Next, add seasonings, lemon juice, and hot sauce and stir again. Cook for 2-3 minutes until cauliflower rice has fully soaked in everything is becomes tender.
In the meantime, Preheat oven to 400 degrees Fahrenheit.
Remove from heat and add kale, tucking them in between cauliflower rice, then top with shrimp, ensuring that they are spread out evenly. Drizzle everything lightly with Extra Virgin Olive Oil and place skillet directly in oven to bake for 8-10 minutes, until kale has wilted.
Remove from oven and serve immediately. Garnish with dried parsley and extra hot sauce, if desired.