Ingredients
Method
Cook the mushrooms
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until browned and tender. Remove and set aside.
Build the base
- In the same skillet, add remaining olive oil. Cook onion for 3 minutes until soft, then add garlic for 30 seconds. Stir in the cauliflower rice and cook for 2–3 minutes.
Make it creamy
- Add broth and simmer for 5–7 minutes until cauliflower is tender. Stir in butter, Parmesan, salt, pepper, and mushrooms. Remove from heat and let rest for 2 minutes before serving.
Notes
Serve warm in shallow bowls with extra Parmesan on top. It pairs well with grilled chicken, fish, or a simple green salad. Can also be enjoyed on its own as a light dinner. Let it cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth.