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.