Remove the leaves off the cauliflower and cut off the florets from the roots.

Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice.

Add ghee or coconut oil to the Instant Pot and set it to "Sauté." Let it heat for 5 minutes and make sure to coat the bottom of the pan.

Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender.

Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned. Turn off the Instant Pot.

Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together.

Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes.

Once it finishes to a beep, immediately release the pressure valve and open the lid. You can drain some of the liquid if there's too much (this depends on how much moisture was in your cauliflower).

Sprinkle tapioca starch over the risotto and stir until thickened. Add more salt if desired. Add ground black pepper, if using.

Serve warm, sprinkled with chopped parsley.

In a large saucepan over medium high heat, add ghee or coconut oil.

Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender.

Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned.

Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together to combine.

Lower the heat to medium low, then simmer for 10 minutes while stirring occasionally.

Once most of the liquid is absorbed, stir in tapioca starch until thickened.

Remove from heat, then add more salt if desired. Add ground black pepper, if using.

Serve warm, sprinkled with chopped parsley.