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Use a food processor to blend the cauliflower florets until they resemble rice. Alternatively, use a grater to grate the cauliflower. In a large pan over medium heat, melt the butter. Saute the cauliflower rice until it is tender, about 8 to 10 minutes. Stir in the garlic powder, salt, cream cheese and cream. Once the cream cheese is fully melted, stir in the shredded cheddar. Optionally set aside some of the cheese for topping. Cook until the cheese has melted, about a minute or two. Season to taste. Serve topped with the remaining cheese and some freshly chopped parsley. Optionally add further toppings such as crispy bacon or avocado. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave, in the oven or on the stovetop.
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