Step 1

Preheat oven to 400°F.

Step 2

Heat 1 tablespoon of the olive oil in a large, oven proof skillet over medium-high heat.

Step 3

Add the cauliflower and season with a 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring frequently, for about 2-3 minutes, or until the cauliflower just starts to brown a little.

Step 4

Pour in the water, cover, and cook the cauliflower, stirring occasionally, until it's just fork-tender - about 3-5 minutes depending on the size of the florets.

Step 5

Remove the cauliflower with a slotted spoon and set aside. Drain any excess water from the pan and return it to the stovetop.

Step 6

Lower the heat to medium and add the remaining olive oil to the skillet. Add the shallot and cook for 2-3 minutes. Add the garlic and cook for 30 more seconds.

Step 7

Add the ground beef and season with the remaining salt and pepper, as well as the Italian seasoning.

Step 8

Continue to cook, breaking up the beef with a spatula or meat chopper, until it is no longer pink - about 5-7 minutes.

Step 9

Stir in the tomato paste, heavy cream, and 1/4 cup of the mozzarella cheese.

Step 10

Add the cauliflower back to the skillet.

Step 11

Top with the remaining mozzarella cheese.

Step 12

Transfer the skillet to the oven. Cook until the cheese is just melted - about 5 minutes.

Step 13

Top with the parsley and serve hot.