Rip or cut the cauliflower into florets and place into a food processor.

Process until about the consistency of rice or couscous.

In a pan or small pot, cook the garlic and mushrooms in olive oil over medium heat.

When the garlic is fragrant and the mushrooms slightly shriveled, add in the chicken broth and riced cauliflower. Stir well.

Lower the heat to a simmer and cover. Let steam for about 5–7 minutes to cook the cauliflower.

After the cauliflower has cooked a bit, remove the cover and let some of the chicken broth liquid evaporate away while cooking the cauliflower a bit more. This should take about 5–10 minutes.

Once there is no moisture at the bottom of the pan when stirred, add in the heavy cream, parmesan cheese, and spices. Make sure to add the tarragon last, as it loses its flavor if cooked over direct heat for very long.

Stir the parmesan into the cauliflower until melted. Plate, serve, and enjoy!