In a large pan or cast iron skillet, melt the butter together with the oil. Add the garlic paste and cook over a medium heat for a couple of minutes. 

Add the riced cauliflower and onion powder, and sauté for five minutes, stirring frequently.

Next, add the broth and tomato sauce. Bring to the boil then reduce to a simmer. Continue to cook until the liquid has reduced and the cauliflower is cooked, abut 8-10 minutes.

Add the mixed seafood and Parmesan. Cook until the seafood has warmed through and the cheese has melted. 

Season with salt and pepper to taste, then garnish with parsley.