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1
Preheat oven to 400F.
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2
Line a baking sheet with aluminum foil.
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3
Set aside.
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4
Clean cauliflower and cut into large pieces (roughly 2 inches or the size of the largest florets).
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5
Place cauliflower in a large bowl.
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6
Sprinkle with garlic powder, salt and pepper.
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7
Drizzle with olive oil and toss to coat.
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8
Pour out onto lined cookie sheet in a single layer.
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9
Place cauliflower in oven and bake for about 40 minutes, stirring every 10 minutes.
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10
It should be fork tender, but slightly firm.
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11
Remove cauliflower from oven, transfer to a cutting board and tent with foil from baking sheet for about 5 minutes.
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12
Remove foil.
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13
Chop cauliflower (or pulse in food processor) until it is the size of arborio rice.
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14
Place cauliflower in a medium sauce pan over medium low heat.
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15
Add all remaining ingredients except parmesan and parsley.
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16
Heat through, stirring constantly until cream cheese is melted.
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17
Stir in parmesan cheese until well incorporated.
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18
Taste and adjust seasoning as needed.
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19
Add an additional tbs parmesan if desired.
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20
Stir in 2 tbs chopped fresh parsley and top with remaining 2 tbs as garnish when serving, if desired.
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21
Serve with any main dish you would normally have with risotto, or even mashed potatoes.
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22
Enjoy!
