In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat. Add 1 pound of ground beef to the skillet and cook it for about 5–7 minutes, breaking it apart with a spatula, until it's fully browned and no pink remains.

Stir in 1 chopped onion and 3 minced garlic cloves into the browned beef. Sauté for about 3–4 minutes or until the onions are soft and translucent, and the garlic is fragrant.

Pour in a 14-ounce can of crushed tomatoes along with 3 cups of beef broth, stirring well to combine. Increase the heat to bring the mixture to a gentle simmer, allowing it to bubble softly for about 5 minutes.

Add 4 cups of cauliflower florets to the simmering broth, followed by 2 tablespoons of Worcestershire sauce. Reduce the heat to low and let the soup simmer uncovered for 20 minutes, or until the cauliflower is tender but still holds its shape.

Once the cauliflower is tender, lower the heat and mix in ½ cup of heavy cream or 4 ounces of cream cheese, stirring until fully combined and creamy. Allow the soup to warm through for another 2–3 minutes.

Before serving, taste and adjust seasonings with salt and pepper as needed. Ladle the hot soup into bowls and garnish each with a sprinkle of fresh parsley.