In a Skillet, add butter once melted, add riced cauliflower, cook for 5 minutes, until soft and tender. Add salt, and mix well. Remove from heat, let cool and set aside.
In a large bowl, add cream cheese, cinnamon, honey, beat until light and fluffy. Add riced cauliflower, roasted pecans, and 1/2 cup cranberries, mix well, until all combined.
Using a large ice cream scooper, form cauliflower cream cheese truffles in to round balls and toss in trail mix, parsley, and cranberries. Repeat for each.
Place Cauliflower Cream Cheese Truffles on a baking sheet with parchment paper and refrigerate for 1 hour, until ready to serve.
Remove from refrigerator, place a pretzel stick in centre of each cauliflower cream cheese truffle and drizzle with honey and ready to serve.