INGREDIENTS
8 oz
Cremini mushrooms
2 tbsp
Flat-leaf parsley, fresh
6 cloves
Garlic
1
Onion, small
4 cups
Riced cauliflower
1
Shallot, large
2 cups
Chicken stock
1
Sea salt and black pepper
2 tbsp
Olive oil
2 tbsp
Butter
1 cup
Heavy cream
1/2 cup
Parmesan cheese, grated