There is really not ONE way to make this dish. I make it different every single time. Here is a general idea of how to create it yourself. You can use whatever ingredients you want.
What you need for sure-
I personally just use water to boil my cauliflower in. Stock adds sodium, and I really don’t notice a difference when I use just plain water.
Bring a huge pot of liquid to a boil.
Take off the outer leaves from the cauliflower. Wash well. Cut cauliflower into smaller sections. If there are a few black spots don’t panic. Just trim them off. Leave out the tougher stem pieces from the middle. I just cut that away.
Let cook for 10 minutes or so until soft. Not mushy soft. Soft.
If you don’t have a masher, just use a fork.
Now here is where the cheesy part comes in. I usually add 1 serving of a soft cheese like light cream cheese or laughing cow. On top of that I will add in 1 serving of whatever other cheese I have. This cauliflower will make 3-4 servings, so you aren’t getting a ton of fat grams by doing this. Today I am using light cream cheese + swiss cheese. Mix everything together. As far as seasonings go, I always add a ton of garlic power + a bit of sea salt + pepper. You can really add whatever seasoning you want. My favorite tip is to add in a bit of Franks buffalo sauce to make it buffalo cauliflower rice!
Play around. Add whatever you like or don’t like. I could eat this stuff all day! You could add cheddar cheese and bacon bits for loaded cauliflower rice, or add pesto and mozzarella for italian cauliflower rice. Get creative!