1. Begin by pulsing the cauliflower florets in a food processor until they resemble rice grains. Be careful not to over-process.
2. In a large skillet over medium heat, melt the butter until it begins to bubble slightly.
3. Add the processed cauliflower rice to the skillet, stirring occasionally for about 5 minutes until it’s tender yet firm.
4. Sprinkle in the garlic powder, onion powder, salt, and pepper, stirring to combine.
5. Reduce the heat to low and stir in the milk, allowing it to warm through before adding the cheese.
6. Gradually add the cheese, stirring continuously until it’s melted and the cauliflower rice is evenly coated.
7. Remove from heat and let it sit for a minute to thicken slightly. Garnish with chopped parsley before serving, if desired.

From personal experience, patience is key when melting the cheese—a little love and low heat goes a long way in achieving that creamy texture.