Preheat your oven to 350° F.
Place your cauliflower risotto in the oven for about 45 minutes or until cooked all the way through.
To make the meat mixture, add the avocado oil to a skillet on medium-high heat for two minutes.
Add the onions. Cook for two minutes, stirring occasionally.
Add the ground beef to the skillet and break it apart with a wooden spoon.
Add the seasoning and salt. Stir well. Cook for about 5 to 6 minutes or until the meat is browned, stirring occasionally.
Add in the peas and carrots, Worcestershire sauce, tomato sauce, and broth. Then add in the flour. Bring the liquid to a boil then reduce to a simmer. Simmer for five minutes, stirring occasionally. Set the meat mixture aside.
Once the cauliflower risotto is done, begin to add the meat mixture to a baking dish and flatten with your spoon. Then add the cauliflower risotto mixture on top and flatten with a spoon. Sprinkle the Gruyère cheese on top. Put in the oven for an additional 10 minutes or until the cheese is golden brown.