Preparation

• Remove any leaves around the cauliflower. Chop the cauliflower using large pices that fit in a food processor or by grating with a box grater.
  Heat oil in a large sauté pan over medium heat, then add shallot and garlic. Cook until shallot is softened, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.
  
  Puree 1/4 of the cauliflower mixture in a blender or food processor until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.
  
  Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed.