In a medium skillet, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.
Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
Add in chopped kale and give a good stir. Cook until kale is slightly wilted.
Stir in the 2 tablespoons vegetable stock, and about half the parsley. Cook for one minute to reduce juices then add the lemon juice.
Adjust seasoning as needed. Stir in the remaining parsley. Serve the garlic butter cauliflower rice and kale with fresh cracked black pepper, and red chili pepper flakes. Enjoy!