Begin by preparing your cauliflower; if using fresh florets, pulse them in a food processor until they resemble rice grains.

In a large skillet, melt butter over medium heat. Add the riced cauliflower and sauté for 5–7 minutes until tender.

Sprinkle in garlic powder, salt, and black pepper according to your taste. Stir well and cook for another minute.

Reduce heat to low and add cheddar cheese and heavy cream. Stir continuously until the cheese is melted and the mixture is creamy.

Remove from heat and stir in Parmesan cheese until melted. Garnish with parsley if desired.