Begin by ricing the cauliflower. Remove the leaves and stem from the cauliflower head, and cut it into florets. Using a food processor, pulse the florets until they resemble rice grains. If you don't have a food processor, you can use a box grater to achieve the same effect.

Heat a large skillet over medium heat and add the butter. Once melted, add the riced cauliflower to the skillet and sauté for about 5 minutes, stirring occasionally, until the cauliflower is tender.

Reduce the heat to low, then stir in the cream cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until the cream cheese is fully melted and combined with the cauliflower.

Gradually add the shredded cheddar cheese, stirring continuously until the cheese is melted and the mixture is creamy.

Taste and adjust seasoning if needed. If you prefer a cheesier flavor, feel free to add more cheese.

Once everything is well combined, remove from heat and transfer to a serving dish. Garnish with chopped green onions if desired.

For a different flavor profile, try adding cooked bacon bits for a smoky taste or sautéed vegetables for added nutrition.

Leftover cheesy cauliflower rice can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving.