Step 1

Add the oil to a deep 12 inch skillet and heat over medium heat. Add the garlic and cook 1 minute.

Step 2

Add the cauliflower rice and stir to combine.

Step 3

Add the chicken broth and bring to a boil. Reduce to a simmer and cover the pot. Let cook for 10 minutes.

Step 4

Remove the lid and stir. Continue cooking until nearly all of the liquid has evaporated, about 10 more minutes, stirring as needed.

Step 5

Use an immersion blender to puree the cauliflower. Alternately, transfer the mixture to a blender or use a potato masher. Using a potato masher will result in a less smooth texture.

Step 6

Add the butter, salt, and pepper and stir to melt the butter. Serve hot.