In a large dutch oven over medium heat, cook the bacon over medium heat until completely crispy, remove bacon and set aside. Once cool, chop into pieces.
Salt short ribs on all sides then brown the ribs on all sides, about 30 seconds per side. Remove and set aside.
Add onions and shallots to the pan and cook for about 2 minutes then add garlic cloves. Add the red wine, broth, salt and pepper. Scrap down the bottom of the pan then let the pot come to boil.
Once boiling, add the short ribs back to the pot into the liquid so they are completely submerged. Add the thyme and rosemary sprigs into the liquid.
Put lid on the dutch oven and into the oven. Cook until the ribs are falling off the bone, about 2 1/2 -3 hours. Remove the pan from the oven and let rest for 30 minutes with lid still on. **When the ribs have about 45 minutes left, wrap garlic bulb in foil and place in the oven to cook until soft and fragrant.
While the ribs rest in liquid, steam cauliflower.
When cauliflower is fork tender, place in high speed blender (such as a blendtec) and puree until smooth. Squeeze out the softened garlic cloves and add to blender along with butter and salt and pepper. Puree until smooth and combined.
Lasty, add bacon back into the short ribs mixture, mix and serve short ribs over cauliflower. (Feel free to let cool some to remove the fat that renders on top, it’s up to you buttercup!)