Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze.

Heat olive oil in a fry pan over medium heat and sauté onion, garlic and mushrooms until softened.

Add cooked cauliflower rice to the pan and pour over the vegetable stock. Stir, cover and simmer for 5 minutes.

Remove the lid, stir through the parmesan cheese until melted. Transfer to a bowl and garnish with parsley.