Prep your veggies. Chop the onion, garlic, zucchini, and bell pepper. Break cauliflower into bite-size florets. If using frozen cauliflower, no need to thaw—just break up any large chunks.

Brown the meat. Heat 1 tbsp oil in a large skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until well browned, about 6–8 minutes. Drain excess fat if needed and set the meat aside on a plate.

Sauté the aromatics. In the same skillet, add the remaining 1 tbsp oil. Stir in onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.

Cook the veggies. Add zucchini, bell pepper, and cauliflower to the skillet. Season with smoked paprika, Italian seasoning, chili flakes, and a pinch of salt. Cook, stirring occasionally, until veggies are tender but not mushy, 6–8 minutes. If using frozen cauliflower, cover the pan for 2–3 minutes to steam, then uncover to let moisture cook off.

Make it creamy. Reduce heat to medium-low. Stir in cream cheese until melted and smooth. Pour in heavy cream and let it bubble gently for 1–2 minutes to thicken slightly.

Bring it together. Return the browned meat to the skillet and mix well. Fold in shredded cheese and Parmesan. If using spinach, add it now and cook just until wilted. Taste and adjust salt and pepper.

Finish and melt. Sprinkle a little extra cheese on top. Cover the skillet for 1–2 minutes to melt. Garnish with chopped parsley or green onions.

Serve hot. Spoon into bowls as-is, or serve over shredded lettuce for a “taco bowl” vibe. Add a dollop of sour cream or a splash of hot sauce if you like.