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Rice the cauliflower: cut the half head into florets and pulse in a food processor until broken into rice-sized pieces, or grate on the large holes of a box grater. Set aside.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains and the meat registers 160Ā°F (71Ā°C) on an instant-read thermometer, about 6ā8 minutes. Transfer the cooked beef to a plate, leaving any rendered fat in the pan.
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