Step 1

Over medium high heat, melt coconut oil in a large skillet. Then add garlic and cook until fragrant and slightly golden.

Step 2

Add mushrooms and sautée until tender and lightly browned, about 4-5 minutes.

Step 3

Add in the riced cauliflower and stir until well blended with the mushrooms.

Step 4

Stir in the coconut cream and nutritional yeast until heated. Remove from heat, garnish with parsley and serve.