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Make the cauli rice: remove cauliflower stalk and leaves and chop it into florets. Place cauliflower florets in a food processor and pulse a few times until rice consistency. Set aside.
Heat butter in a large pot or skillet. Add chopped onion and sauté until onion is translucent. Then add minced garlic and sauté until fragrant.
Add sliced mushrooms and sauté until tender, add one more tbsp of butter if needed.
Once mushrooms are tender, add cauliflower rice, heavy cream, water, salt, black pepper, and Italian seasoning and stir to combine. Simmer the risotto, stirring occasionally to cook evenly until cauliflower is tender and liquid has reduced about 3 to 4 minutes. You’d like to be rice-textured so be careful not to over-cook the cauliflower.
Remove from heat and add gorgonzola and parmesan cheese. Stir until combined.
Serve risotto warm in individual bowls. Garnish with fresh thyme, shredded parmesan, and freshly ground black pepper.