Begin by microwaving the frozen cauliflower rice according to the package instructions, usually around 4–5 minutes. Aim for a slightly undercooked texture.

In a large sauté pan, heat a tablespoon of butter over medium heat until melted and bubbly.

Add the microwaved cauliflower rice to the pan, stirring to coat it evenly with the melted butter. Cook for about 3–4 minutes.

Sprinkle in garlic powder, salt, and pepper to taste while stirring. Cook for an additional 1–2 minutes.

Pour in a splash of milk, followed by the shredded cheddar and cream cheese. Stir continuously until fully melted and combined, about 3–5 minutes.

Taste and adjust seasoning if necessary. If too thick, add a bit more milk to reach desired consistency.

Remove from heat and transfer to a serving dish. Enjoy immediately while hot and cheesy.