Add salted butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes).
Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~4 minutes).
Add remaining ingredients and stir until the parmesan cheese is well incorporated.
Lower the heat so that the rice does not stick and cook until the cauliflower rice, cream and cheeses are creamy and tender. Turn off the heat.
Notes
Substitute the green vegetable: cauliflower rice risotto tastes great with a range of vegetables. If you are not a fan of broccoli or want variety, substitute it with peas, chopped asparagus, or mushrooms.
Add a splash of white wine: this is completely optional, but some readers have commented that they enjoy amping up the traditional risotto flavors by adding a splash of white wine to this dish.