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Combine the beef, egg, shallot, parsley, garlic, allspice and nutmeg in a large bowl. Season well. Roll tablespoonfuls of the mixture into balls.
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning often, for 6-8 minutes or until golden and just cooked through. Transfer to a plate.
Add the stock, mustard and 125ml (½ cup) cream to the pan and bring to the boil. Reduce heat and simmer for 5 minutes or until reduced by half. Return the meatballs to the pan and simmer for 1-2 minutes or until heated through.
Place the cauliflower and remaining cream in a food processor and process until smooth. Season.
Divide the cauliflower mash among serving plates. Top with the beans, meatballs and sauce. Season. Serve scattered with parsley.