In a large pot, add the riced cauliflower and a splash of water. Cover with a lit and cook until the riced cauliflower is soft and steamed through.
In a small pan, add the olive oil and minced garlic. Cook for a minute or two until fragrant.
Once the cauliflower is cooked, drain any excess liquid and add the garlic and olive oil into the pot. Add the rosemary and season with salt and pepper to taste.
Using an immersion blender or a blender, puree the mixture until creamy and smooth.
Garnish with more rosemary leaves and enjoy!
