Start by placing chopped cauliflower florets into a high-powered blender or food processor to "rice" the cauliflower.  Pulse for about 10 times until the cauliflower is small, riced pieces.  Do not puree or blend, or you will not have the riced texture required.

If you want to use a prepackaged riced cauliflower - that is perfectly fine and will work great in this recipe.

Meanwhile, heat olive oil in a non-stick skillet and add the garlic, onion and mushrooms.  Cook until the onions are softened and the mushrooms caramelized.

Add the chopped asapragus and cook for 1-2 minutes until tender.  Add the cauliflower and stir to combine.

Pour the white wine into the skillet, and add 2 tablespoons of butter and the grated parmesan cheese.  Stir until the wine has evaporated and the vegetables are soft and the cauliflower risotto has a creamy texture.