In a large pot over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain any excess fat.

Add the diced onions and minced garlic to the pot. Sauté until the onions become translucent, approximately 3-4 minutes.

Pour in the beef broth, and add the cauliflower florets and diced tomatoes. Bring the mixture to a simmer.

Cook for around 10 minutes, or until the cauliflower is tender.

Lower the heat and stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring until completely melted and incorporated.

Season with oregano, salt, and pepper to fit your taste preferences.

Serve hot and top with bacon bits and chopped green onions if desired.