“Rice” the cauliflower in a food processor. Do so in small batches, otherwise you have to process too long and it may get all mushy. If you don’t have a food processor, you can use a grater.
Then steam the cauli-rice for ca. 8 minutes. It should still be al dente.
While the “rice” is steaming, chop the spinach and finely dice the shallots and garlic.
Heat a little bit of olive oil in a large pan (I use a wok) and sauté the shallots and garlic until the shallots are translucent.
Add the spinach and sauté until it has wilted down.
Add the steamed cauli-rice, the cream cheese and Parmesan and stir until the cheese has melted.
Add salt and pepper to taste.
If needed, cook a few more minutes on low heat until the cauli-rice has the desired tenderness.
* If using frozen spinach, make sure it's thawed and well drained.