Heat oil in a large saute pan. Add crushed red chili flakes, onion and garlic. Cook till the onions turn translucent, about 3~4 minutes.
Next add the grated cauliflower and saute for 3~4 minutes.
Stir in the stock and simmer the mixture until cauliflower is completely cooked through, about 8~10 minutes.
Next add the heavy cream and simmer till the mixture thickens slightly. Stir in the green peas and cook for a few minutes.
Finally add salt and pepper, Parmesan cheese and lemon zest. Sprinkle with chopped parsley and serve hot!!