1 pound lean ground beef
16 ounces cauliflower, chopped into macaroni sized pieces
2 cups thinly sliced cabbage
3/4 cup heavy cream or coconut cream
¼ cup water
1 tablespoon sugar free ketchup
1 teaspoon yellow mustard
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoons garlic powder
1 teaspoon salt
2 cups grated cheddar or Parmesan
1 tablespoon minced parsley
Brown ground beef in a 12 inch skillet over medium heat, crumbling it as it cooks. Drain grease. Add all of the remaining ingredients to the skillet with the beef, except for the grated cheese and parsley. Stir well.
Bring to a boil, reduce to a simmer, and cover. Cook for 10 minutes or until the cauliflower is as soft as you’d like, stirring every couple of minutes. Remove from the heat, stir in the cheddar cheese, and cover for 2 minutes. Stir well and sprinkle with parsley before serving.