Wash cauliflower and separate into flowerets. Place in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer about 7-10 minutes or until tender. Remove from heat and drain water. Run cauliflower through a blender to puree. Set aside.
In a large saucepan, melt butter. Sauté onion until soft and transparent. Stir in garlic. Sauté briefly, being careful not to burn.
Stir in rice and coat with butter. Add salt, pepper, and broth.
Bring to a boil. Lower heat to simmer. Leave uncovered and cook 20 minutes.
Stir in pureed cauliflower and cook until warm and well mixed.
Spoon into 4 bowls. Sprinkle with cheese and fresh parsley.