1/4 cup butter
8 ounces mushrooms chopped
1 tbsp minced garlic
12 ounces frozen riced cauliflower
1/4-1/2 cup chicken broth
3 tbsp heavy cream
Copious amounts of Parmesan cheese
1. In a large sauté pan, heat butter over medium heat until melted. Add chopped mushrooms and garlic. Sauté until mushrooms are tender and turning golden brown. Season with salt and pepper.
2. Reduce heat to medium low, add cauliflower and toss to coat in butter. Add broth a few tablespoons at a time, stirring frequently letting it evaporate each time.
3. When cauliflower is becoming tender, add a another tablespoon of broth and 3 tablespoons of heavy cream. Continue to cook until liquid is absorbed.
4. Stir in Parmesan cheese until melted and season with additional salt and pepper as needed.