Creamy Cauliflower Risotto might be "even better than the real thing." How? Because it's got the taste you love plus 1) way less carbs, 2) way more nutrients, and 3) it cooks in less than half the time. After a quick sauté of your veggies, add in your liquids and dairy to easily achieve that perfect texture. Serve warm and try to save some for everyone else.
Rice the cauliflower. Divide the cauliflower into florets, then place ⅓ of the florets into the bowl of a food processor. Pulse 15-20 times, or until coarse rice-like grains form. Scrape the rice into a bowl and repeat with the remaining florets.
Heat a large deep skillet or dutch oven over medium high heat; add 1 tablespoon butter and 1 tablespoon olive oil until the butter melts then foams. Add the mushrooms, toss to coat in the fat, and saute, tossing occasionally. Saute until the mushrooms release their water content and are golden brown around the edges, about 15 minutes. Remove with a slotted spoon and set aside.
Add the 1 remaining tablespoon oil and heat until it shimmers. Add the onions, toss to coat in the fat and saute, stirring occasionally, until soft, 4-5 minutes. Add garlic and cook 1 minute more.
Add the riced cauliflower and toss to coat in the fat with the onions. Saute the cauliflower for 2 minutes.
Pour in the white white wine and saute, stirring occasionally, until mostly absorbed, about 5 minutes.
Add the broth along with the dried thyme, then stir to combine. Simmer, stirring occasionally, until the broth is completely absorbed and the cauliflower is bite tender, 6-8 minutes.
Return the mushrooms to the pot and give everything a good stir. Add the remaining 2 tablespoon butter and the cream cheese. Stir until the butter and cream cheese melts and a sauce starts to form. Add one third of the parmesan cheese, then stir with a rubber spatula until smooth. Add the remaining cheese in batches, again stirring after each addition until smooth and well-combined.
Taste for seasoning and add pepper to taste and salt if needed (parmesan is salty, so you may need none). Serve immediately.
Notes
To Use Frozen Cauliflower Rice:
Cook from frozen (do not defrost).
Add frozen cauliflower rice in step 4 as directed; spread evenly around the pan to ensure the moisture is steaming off evenly. It may take an extra minute or so to "defrost" in the pan but no more than that. Don't over do it!
Pay attention to texture in steps 5 and 6, as cook time may be shorter. Taste for texture and add the butter and cream cheese once the rice is cooked through but still chewy.
Leftovers: store leftovers in a sealed container in the fridge for up to 4 days. Heat in the microwave in 30-second intervals, stirring in-between, until warmed through.