Prep the oven and pan: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil.

Prep the cabbage: Remove the tough outer leaves and core. Slice the cabbage into bite-size shreds or 1-inch squares. You want pieces that will soften but hold shape.

Soften the cabbage: Bring a large pot of salted water to a boil. Add the cabbage and cook 4–5 minutes until slightly tender but not mushy. Drain well and set aside.

Sauté the aromatics: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Brown the meat: Add ground beef or turkey to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking it up, until no longer pink and lightly browned, about 6–8 minutes. Drain excess fat if needed.

Build the sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, Worcestershire, smoked paprika, oregano, thyme, and red pepper flakes if using. Simmer 5–7 minutes to thicken slightly. Taste and adjust salt and pepper.

Add the “rice”: Stir in the riced cauliflower. Cook 2–3 minutes so it absorbs some sauce. The mixture should be thick and hearty, not soupy.

Layer the casserole: Spread half the cabbage in the bottom of the baking dish. Spoon half the meat-tomato mixture over it and spread evenly. Repeat with remaining cabbage and sauce.

Top with cheese: Sprinkle mozzarella (or provolone) and Parmesan evenly over the top. For extra browning, add a light drizzle of olive oil.

Bake: Cover with foil and bake 20 minutes. Uncover and bake another 10–15 minutes until bubbly and the cheese is golden in spots.

Rest and serve: Let it stand 10 minutes to set. Garnish with chopped parsley. Slice into squares and serve warm.