Season beef with salt and pepper.
Heat the olive oil in a stock pot or Dutch oven over medium heat.
Add the beef and and cook, stirring occasionally, until just done through - about 7-8 minutes. Remove the beef with a slotted spoon and set aside.
Add the onion and garlic to the same pot. Cook until just soft, about 3 minutes.
Pour in the beef bone broth and raise the heat to high to bring to a boil.
Stir in the cauliflower florets and cook until they are just fork tender - about 3-4 minutes.
Lower the heat back to medium and add the heavy cream and cooked beef.
Cook an additional 2-3 minutes, or until heated through.
Remove the pot from the heat and stir in the shredded cheese until melted.
Taste and season with salt and pepper, if needed.
Serve hot, topped with green onions and extra cheese, if desired.