In a large skillet over medium-high heat, cook the ground beef and onions until the beef is thoroughly browned and the onions have softened, about 8-10 minutes. Use a spoon to crumble the beef as it cooks.
Drain off any excess grease.
Reduce the heat to medium.
Stir in the paprika, chili powder, garlic powder, dried parsley, salt, and pepper until the meat is evenly coated.
Pour in the tomato sauce and bring the mixture to a simmer for 5 minutes, allowing the flavors to meld.
Add the frozen cauliflower florets to the skillet.
Stir to combine, then cover the skillet and cook for 10-15 minutes, or until the cauliflower is tender-crisp, stirring occasionally.
Remove the skillet from the heat and stir in the shredded cheddar cheese until it's melted and gooey.
Garnish with fresh parsley, if using, and serve immediately.
Don't be afraid to add more vegetables! Finely chopped bell peppers or mushrooms can be sautéed with the onions for extra flavor and nutrients.
Adjust the spice level to your liking.
Add a pinch of red pepper flakes or a dash of cayenne with the other spices for a kick of heat.
