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Blend together the cottage cheese, 1 cup of the chicken broth, and parmesan cheese.
Heat a large cast iron or heavy-bottomed skillet over high heat with a spritz of oil. Add diced onion and cauliflower rice to the hot skillet and saute for 8-10 minutes, covered, but stirring often.
Scoot the cauliflower mixture to one side, and add a fresh spritz of oil to the empty side of the pan. Add the beef, salt, pepper, and garlic, breaking up the meat until browned and cooked through.
Turn the heat down a little to medium, add the broccoli florets and the blended cottage cheese sauce to the pan, combining well. Cover the pan and let the broccoli steam/cook for about 5 minutes.
Add the frozen rice to the pan and stir well. Add the remaining broth if yours can use more liquid. Cover and let it continue to cook for another 5-10 minutes until the rice is chewy and the broccoli is tender to your liking.
Cover with cheddar cheese, turn off the stove, and cover the dish to let the cheese melt.