Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, salt, and black pepper until combined.

Roll the mixture into 16 equally-sized meatballs and place them on the lined baking sheet. Bake for about 20 minutes until browned.

For the gravy, heat olive oil in a skillet, whisk in all-purpose flour to create a roux and cook until golden.

Gradually add beef broth while whisking until smooth, add Worcestershire sauce and garlic powder, simmer for 5 minutes.

Steam cauliflower florets for 10-12 minutes until fork-tender, then blend with heavy cream, butter, and season with salt and pepper until smooth.

Combine the meatballs with the gravy in the skillet, tossing to coat them.

Serve by placing the cauliflower mash on plates, top with meatballs and gravy.