1cupunsweetened coconut milk(1/2 cup unsweetened coconut cream)
1/3cuplow-sodium chicken broth
1/2cupparmesan cheese*shredded or grated
salt and pepper to taste
In a nonstick skillet, on medium high heat, add olive oil and garlic. Cook for about 1-2 minutes.
Add mushroom. Cook for about 3-5 minutes then add the cauliflower rice. Cook for another 2-3 minutes, stirring frequently. Careful not to let it burn!
Add coconut milk (or cream), chicken broth and parmesan cheese. Stir to combine. Reduce heat to low then cover and let it simmer for about 15 minutes, until desired creamy consistency. Serve immediately and enjoy!
* use vegan parm to make dairy-free.Recipe adapted by the best of the best, Kevin from Fit Men Cook!