Place the cauliflower in a saucepan with broth and garlic. Cover and simmer until very tender, about 10 minutes.  

While cauliflower cooks, season the chicken breast with half the salt. Heat the oil in a skillet (preferably cast iron) over medium high heat.

When oil shimmers, place chicken skin side down and cook 2-3 minutes, then flip to cook through to an internal temperature of 165 F.

Add butter, coconut milk and remaining salt to cauliflower and puree with an immersion blender. Alternately, transfer to a blender or food processor to puree.

Place cauliflower puree on a plate, top with spinach and then chicken. Serve with pan sauce.