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Warm 1 tablespoon of butter in an oven-safe skillet over medium heat. Sauté cauliflower rice for 2 minutes, until beginning to brown. Add broth, cover the skillet with a lid, and continue to cook for 5 minutes. Cauliflower is done once it's fork tender. Remove from heat, drain any remaining liquid, and set aside.
Return the skillet to the stovetop over medium heat. Add the second tablespoon of butter and sauté onion and garlic for 2 minutes or so until soft and fragrant.
Raise the heat to medium-high and add ground beef. Break it apart with a spatula, as needed. Season with Italian seasoning. Cook until lightly browned, about 5-7 minutes.
Mix in the tomato paste, cream, ¼ cup of shredded cheese, salt and pepper. Continue stirring until cheese melts and sauce forms.
Add the cooked cauliflower rice to the skillet. Mix well to combine.
Place the skillet under the oven broiler for 1-3 minutes until cheese melts completely. Garnish with parsley and serve warm.