1. Melt coconut oil in a skillet over medium heat.

2. Add the garlic and onion; cook until soft, about 1 to 2 minutes.

3. Add the mushrooms and cook until nicely browned, 2 to 3 minutes.

4. Add the cauliflower rice, pour in the chicken stock, cover and cook until cauliflower is soft, about 4 to 5 minutes.

5. Season to taste, give everything a nice stir, and serve topped with fresh parsley.

Serving Size = 2 cups