Preheat oven to 400° F. Line a large sheet pan with parchment paper. Place the potato slices on the sheet pan in a single layer. Melt 1 tbsp ghee. Brush the melted ghee on to the potatoes and season potatoes to taste with sea salt. Bake at 400° F for 20-25 minutes until soft when pierced with a fork.
While the potatoes bake, add 1 tbsp of ghee to a large cast iron skillet over medium heat. Once melted, add the diced white onion. Saute 2-3 minutes until starting to soften. Add the 2 lbs of ground beef and season with a little sea salt. Use a spatula to break up the beef into smaller pieces. Once browned, add in the torn kale and stir to combine.
While the ground beef browns, steam the cauliflower according to package directions (I used the microwave for 7 minutes). Empty the cauliflower into a large mixing bowl. Add the garlic powder, onion powder, sea salt, black pepper, and chicken broth. Use a hand mixer to mix until well combined. Stir in the nutritional yeast.
Add the cauliflower mixture to the cast iron skillet and stir to combine completely. Taste and add more salt if desired. Remove from heat.
To assemble, place a few sliced potatoes on a plate. Top with the beef and cauliflower mixture. Garnish with red onions and pickles if desired. Serve hot and enjoy!
