Instructions

1. In a large skillet, heat the avocado oil over medium-high. Once it’s moderately hot, add 1 tbsp of the butter to melt.
2. Once the butter is foamy, add the mushrooms to the skillet.
3. Cook the mushrooms over medium-high heat until browned and any liquid they’ve given off has cooked off. Sprinkle with 1/4 tsp salt and cook another minute or two more.
4. Transfer the mushroom into a bowl and set aside.
5. In the same skillet, turn the heat down to medium and melt the remaining butter until foamy, then add the onion.
6. Sauté onion over medium, stirring constantly, until they’re golden brown.
7. Deglaze the pan by adding in the wine and stirring well, scraping any bits from the bottom of the pan.
8. Add the frozen caulirice and chicken broth to the skillet, turn the heat up to medium-high, and cook, stirring to break up the cauliflower bits.
9. Continue cooking over medium-high heat, stirring frequently, until almost all the liquid in the pan evaporates and the cauliflower is cooked through, about ten minutes or so.
10. Season with additional salt and fresh cracked pepper, to taste, then stir in the reserved mushrooms and 2/3 of the cheese. Stir to incorporate and slightly melt the cheese, then remove from heat.
11. Garnish with remaining shaved Parmesan and serve hot.