Chop the ½ a head of cauliflower into large chunks and place into a blender or food processor. Pulse, until the cauliflower resembles grains of rice.

Add 2 tbsp of butter to a pot over medium-high heat on the stove.

Once melted, add the chopped shallot to the butter, and cook for 2-3 minutes until softened.

Mix in the garlic cloves, and cook for 30 more seconds.

Stir in the riced cauliflower, and stir to combine.

Pour in ½ cup of the bone broth. Place a lid on the pot, and steam for 3 minutes. More liquid will form during this time, so do not worry if the mixture looks a bit dry.

If there is too much extra liquid after steaming, drain off some of it.

Add in the heavy whipping cream, parmesan cheese and salt and pepper to taste. Stir to combine well. Cook uncovered for several more minutes until the extra liquid evaporates and the mixture thickens.

Remove from the heat, and stir in 2-3 tbsp of freshly chopped parsley, and serve.