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Preheat oven to 350 degrees. Prepare a 9x13 casserole dish with non-stick cooking spray.
In a stock pot or dutch oven, cook ground beef and onions over medium heat until the beef has browned and crumbled. Stir in the garlic. Drain well and return to pot.
To the beef, add the tomatoes and seasonings. Stir to combine.
Add cabbage over the sauce and cover the pot to help the cabbage begin to reduce. Stir occasionally until the cabbage begins to wilt.
Transfer the cabbage mixture to the casserole dish. Stir in cauliflower rice. Top with cheese.
Bake covered with aluminum foil for 20 minutes. Remove foil, add cheese and cook for an additional 5 to 10 minutes uncovered.