Warm 1 tablespoon of butter in an oven-safe skillet over medium heat. Sauté cauliflower rice for 2 minutes, until beginning to brown. Add broth, cover the skillet with a lid, and continue to cook for 5 minutes. Cauliflower is done once it's fork tender. Remove from heat, drain any remaining liquid, and set aside.
2 tablespoons butter, 1 bag cauliflower rice, 1 cup bone broth
Return the skillet to the stovetop over medium heat. Add the second tablespoon of butter and sauté onion and garlic for 2 minutes or so until soft and fragrant.
1 small red onion, 2 cloves garlic
Raise the heat to medium-high and add ground beef. Break it apart with a spatula, as needed. Season with Italian seasoning. Cook until lightly browned, about 5-7 minutes.
1 pound ground beef, 1 tablespoon Italian Seasoning
Mix in the tomato paste, cream, ¼ cup of shredded cheese, salt and pepper. Continue stirring until cheese melts and sauce forms.
2 tablespoons tomato paste, ¼ cup heavy cream, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 cups shredded mozzarella cheese
Add the cooked cauliflower rice to the skillet. Mix well to combine.
Place the skillet under the oven broiler for 1-3 minutes until cheese melts completely. Garnish with parsley and serve warm.
2 tablespoons fresh parsley