Melt the butter in a large, deep skillet or saucepan over medium heat. Add the olive oil, riced cauliflower and onion powder, and sauté for 5 minutes, stirring often, until the cauliflower starts to soften.

Stir in the chicken broth and pumpkin puree. Bring to a boil, then reduce the heat to a simmer. Cook, stirring now and then, until most of the liquid has reduced and the cauliflower is just tender, about 8-10 minutes. Don't let it cook much longer or the cauliflower will turn mushy.

Take the pan off the heat and stir in the dried thyme, heavy cream and Parmesan until creamy. Taste, then season with salt and pepper as needed (the amount depends on how salty your broth is).

Divide the risotto between three bowls and garnish with fresh chopped parsley. Serve right away.