2 bags Cauliflower rice or bits,
–It goes by different names sometimes,
*see note below on making your own cauli-rice

2 Tbsp grass fed butter (NOT MARGARINE)
2 oz (1⁄4 c) cream cheese
2-4 Tbsp grated parmesan (taste preference, I use 4)

2 tablespoon fresh chives, reserving some for garnish (optional)
1 clove garlic, pressed (optional)
1/2 tsp Fine sea salt
1/2 tsp ground black pepper
Unsalted butter, for serving.

Directions:

Place bag of cauliflower in microwave and cook according to package directions. When first bag is done, take out to cool and nuke second bag. Take care, because the bag will be very hot and may contain steam. Let cauliflower cool until it is easily handled, cut one corner, squeeze out as much water as possible. do the same for the second bag.

After removing the water from both bags place the butter, cream cheese, garlic, salt, pepper, and parmesan in food processor and pulse a few times until combined. Microwave both bags for about a minute, just to reheat. Add cauliflower bits and puree until very smooth. Use a spatula to get mixture from sides. Add chives and pulse just to combine. Transfer the mixture to a serving dish and garnish with pats of butter and chopped chives.

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or a saucepan over medium heat for a few minutes or until warmed through.

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*Buying it pre-riced is the easy way, the less easy way is to use a food processor. Buy a head of cauliflower, remove just the end of the stem, and cut it into pieces small enough to fit through the neck of the processor (use the grating blade). Before cauliflower rice was ‘a thing’ and it wasn’t readily available pre-riced I used the food processor method, I would buy 4 or 5 heads and rice them all; cauliflower freezes beautifully. A hand chopper can also be used, or a knife and cutting board, if you have the extra time and energy. The goal is to end up with bits that are only slightly larger than a grain of rice.