Bring a pot of salted water to a boil and cook cauliflower until tender, about 7-10 minutes.
Set aside ¼ of the cauliflower and place the rest into a blender. Add butter, salt, black pepper, and cheddar. Process until the mixture is blended and smooth.
Pour into a bowl and add the cup of cauliflower you set aside to give the mash a little bit of crumbly texture.
Note: If you prefer a more uniform, smoother texture, pour ALL of the cooked cauliflower in the blender.
In the meantime, place all the meatball ingredients in a mixing bowl and combine well. Shape the meatballs with your hands and form into balls (about 1 inch in diameter).
Heat the olive oil in a pan. Cook the meatballs carefully for about 10 minutes, until golden brown.
Make the gravy by heating together butter, heavy cream, and garlic powder. Simmer until the gravy is thick, then season with salt and pepper.
Serve the mashed cauliflower warm. Top it with the keto meatballs. Then drizzle with gravy and garnish with a bit of parsley. Enjoy!
Serving Size 1 1/2 cups