Prep your ingredients. Mince the shallot and garlic, grate the Parmesan, and measure out the cream and broth. If using frozen cauliflower rice, break up any clumps so it cooks evenly.

Warm the broth. Heat the broth in a small saucepan over low heat. Warm broth helps the cauliflower absorb flavor without cooling the pan down.

Sauté the aromatics. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallot and a pinch of salt, cooking 2–3 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Deglaze with wine (optional). Pour in the white wine and let it simmer for 1–2 minutes until mostly reduced. This adds a classic risotto note.

Add the cauliflower rice. Stir in the cauliflower rice and a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until it begins to soften.

Build the creaminess. Add 1/2 cup of warm broth and simmer gently, stirring often. When most of the liquid is absorbed, add another 1/4 cup at a time until the cauliflower is tender but not mushy, about 6–8 minutes total.

Finish with dairy. Reduce heat to low. Stir in the heavy cream, remaining 2 tablespoons butter, cream cheese, and Parmesan. Mix until smooth and glossy. If it feels too thick, splash in more warm broth.

Season and brighten. Add lemon zest if using, plus pepper and more salt to taste. Fold in herbs and any cooked add-ins (mushrooms, shrimp, bacon, etc.).

Serve right away. Spoon into warm bowls and top with extra Parmesan, herbs, and a grind of black pepper. A drizzle of olive oil makes a nice finish.