Heat a large, high-sided skillet over medium-high heat. Add ½ tablespoon oil to the skillet.

Once the oil is hot, add the ground beef. Season with ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, the paprika, and Worcestershire sauce. Break apart with a large spoon or meat masher and cook until browned and mostly cooked through, about 5 minutes.

Stir in the cauliflower and spinach and continue to cook until the spinach is wilted and everything is well combined, about 2 minutes.

Use a slotted spoon to scoop the cooked ground beef out and onto a plate. Wipe out any remaining fat from the skillet, if excessive.

Add 1 tablespoon oil to the skillet and continue over medium-high heat. Once the oil is warm, add in the cut potatoes. Season with 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon ground black pepper, sauté 4-5 minutes.

Pour 1 cup broth over the potatoes and bring up to a simmer. Once simmering, cover, lower heat to maintain simmer and cook for 15 minutes or until potatoes are fork tender, stirring occasionally to make sure they don't stick.

Once the potatoes are done, stir in half of the grated cheddar (about ¾ cup). Let the cheese melt into the potatoes for a minute.

Scoop the beef mixture onto the potatoes and spread into an even layer.

Sprinkle the remaining cheese over the mixture and cover to let the cheese melt over the top. Or, if your skillet is oven-safe, stick it under the broiler for a minute to melt the cheese.

While your meat is cooking, make your burger sauce. Combine ingredients for sauce in a small bowl or large liquid measuring cup. Mix together until smooth, tasting to see if you want to adjust any of the seasonings.

Portion the casserole out and drizzle each serving with the desired amount of burger sauce and added toppings.