Add the butter and oil to a skillet over medium heat.

Mix in the onions, and saute until tender.

Place the garlic in the skillet, and saute for 30 seconds.

Cut the cauliflower into florets, and pulse in a food processor until it is riced. Add the riced cauliflower and chicken broth to the skillet. Cover, and cook for 10 minutes.

Remove the cover, and stir in the heavy whipping cream, parmesan cheese, parsley and salt and pepper to taste.

Cook another 5 minutes, remove from the heat and let sit 5-10 minutes before serving.