Over medium high heat, melt coconut oil in a large skillet. Then add garlic and cook until fragrant and slightly golden.
Add mushrooms and sautée until tender and lightly browned, about 4-5 minutes.
Add in the riced cauliflower and stir until well blended with the mushrooms.
Stir in the coconut cream and nutritional yeast until heated. Remove from heat, garnish with parsley and serve.
Butter, ghee, or cooking oil can be used in place of the butter flavored coconut oil.Heavy cream can be used instead of the coconut cream and cheese can be used in place of the nutritional yeast if dairy-free and vegan is not needed.This low carb side dish can easily be made into a meal by adding in meat like beef, chicken, pork, or shrimp. Vegan meat substitutes work well too.