Add 2 tablespoons of butter to a deep 12 inch skillet and heat over medium heat. Let melt. Add the garlic and cook 1 minute.

Add the cauliflower rice and stir to combine.

Add the chicken broth and cream and bring to a boil. Reduce to a simmer and cover the pot. Let cook for 10 minutes.

Remove the lid from the cauliflower and stir. Continue cooking until nearly all of the liquid has evaporated, about 10 more minutes, stirring as needed.

While the cauliflower is cooking, add the remaining 4 tablespoons of butter to a small sauce pan over low heat and cook, stirring often. Once butter is fully melted it will foam and then the foam will subside. Continue whisking until there are browned bits at the bottom and the butter is lightly golden. 

Remove butter from the heat and set aside.

Use an immersion blender to puree the cauliflower. Alternately, transfer the mixture to a blender or use a potato masher. Using a potato masher will result in a less smooth texture. 

Stir the Parmesan, salt, and pepper into the cauliflower.

Add mashed cauliflower to a serving bowl and top with the browned butter.