Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), riced
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • ½ cup heavy cream (120 ml)
  • ½ cup chicken broth (120 ml) or vegetable broth for vegetarian option
  • 1 cup grated Parmesan cheese (approx. 100g), plus more for serving
  • 2 tablespoons butter, unsalted (30g)
  • Salt and freshly ground black pepper to taste
  • Optional: 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Rice the cauliflower using a food processor or by grating it with a box grater. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent. Add minced garlic and cook until fragrant (about 1 minute).
  3. Add riced cauliflower to the skillet and cook, stirring occasionally, until slightly tender.
  4. Pour in heavy cream and chicken (or vegetable) broth. Bring to a simmer, stirring frequently.
  5. Stir in Parmesan cheese until melted and creamy.
  6. Stir in butter until melted and incorporated. Season with salt and pepper to taste.
  7. Garnish with chopped parsley (if using) and extra Parmesan cheese. Serve immediately.