Preheat oven to 400°F.
Heat 1 tablespoon of the olive oil in a large, oven proof skillet over medium-high heat.
Add the cauliflower and season with a 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Cook, stirring frequently, for about 2-3 minutes, or until the cauliflower just starts to brown a little.
Pour in the water, cover, and cook the cauliflower, stirring occasionally, until it's just fork-tender - about 3-5 minutes. Remove with a slotted and set aside. Drain any water from the pan and return it to the stovetop.
Lower the heat to medium and add the remaining olive oil to the skillet.
Add the shallot and garlic and cook for 2-3 minutes, or until it starts to soften, then add the ground beef. Season with the remaining salt and pepper, as well as the Italian seasoning.
Continue to cook, breaking up the beef, until it is no longer pink - about 5-7 minutes.
Stir in the tomato paste, heavy cream, and 1/4 cup of the mozzarella cheese.
Add the cauliflower back in and top with the remaining mozzarella cheese. Transfer the skillet to the oven and cook until the cheese is just melted - about 5 minutes.
Top with the parsley and serve hot.