2 pound head of cauliflower, trimmed, cut into florets
1 cup sliced mushrooms
1 clove garlic, minced
3/4 cup chicken broth
1 cup shredded mozzarella cheese
Black pepper and chopped parsley, optional

In food processor, pulse cauliflower in 3 to 4 batches until rice forms. The key to proper rice texture is not overcrowding processor. Transfer to medium bowl. Reserve.

In large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook, stirring until browned, 5 minutes. Add garlic and cook 30 seconds. Transfer to separate bowl. Cover to keep warm.

In same skillet, heat 1 tablespoon oil over medium heat. Stir in cauliflower rice and broth. Cover and cook until just tender, 5 minutes. Turn off heat. Stir in cheese until melted. Transfer to serving bowl. Top with reserved mushrooms. Sprinkle with pepper and parsley. Makes 4 servings.