Step 1

Bring water to a boil in the lower part of a steamer. Place cauliflower in the upper part and season with salt to taste. Steam the cauliflower until tender, about 7-10 minutes total.

Step 2

Transfer steamed cauliflower (drain the water) to a food processor. Reserve about 1/4th cup of the flower and set aside. Add the salt, black pepper, butter, Parmesan cheese and process until smooth. Transfer to a bowl and mix in the 1/4th cup of cauliflower. Set aside.

Step 3

For the meatballs: Combine all the ingredients for the meatballs in a large bowl. Mix together taking care not to over mix the meat. Form each meatball by hand doing so gently, about 2 inches in diameter.

Step 4

Heat two tablespoons of avocado oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 8-10 minutes, rotating each ball, until cooked through and browned. Remove the meatballs from the pan, and set aside.

Step 5

For the gravy: Add the butter to the exact same skillet the meatballs were in over medium-high heat. Once melted, add the beef stock, heavy cream, and garlic powder . Bring to a boil and reduce to a simmer. Simmer until the gravy has thickened (can coat the back of a spoon) about 5-7 minutes.

Step 6

To serve add the cauliflower mash to a bowl. Place the meatballs on top and ladle the gravy on top. Garnish with parsley if desired.