• Remove the leaves off the cauliflower and cut off the florets from the roots. 
• Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. 

Instant Pot Method

• Add ghee or coconut oil to the Instant Pot and set it to "Sauté." Let it heat for 5 minutes and make sure to coat the bottom of the pan.
• Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender. 
• Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned. Turn off the Instant Pot.
• Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together.
• Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes. 
• Once it finishes to a beep, immediately release the pressure valve and open the lid. You can drain some of the liquid if there's too much (this depends on how much moisture was in your cauliflower).
• Sprinkle tapioca starch over the risotto and stir until thickened. Add more salt if desired. Add ground black pepper, if using.
• Serve warm, sprinkled with chopped parsley.

Stovetop Method

• In a large saucepan over medium high heat, add ghee or coconut oil.
• Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender. 
• Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned.
• Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together to combine.
• Lower the heat to medium low, then simmer for 10 minutes while stirring occasionally.
• Once most of the liquid is absorbed, stir in tapioca starch until thickened.
• Remove from heat, then add more salt if desired. Add ground black pepper, if using.
• Serve warm, sprinkled with chopped parsley.