Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In a mixing bowl, combine ground pork, panko, potato spice seasoning, and half the minced garlic and parsley (reserve remaining for cauliflower). Form mixture into 8 equally-sized meatballs. Transfer to provided tray.

Bake uncovered in hot oven, 10 minutes.

Meatballs will finish cooking in a later step.

While meatballs bake, continue recipe.

Using hands, break cauliflower into bite-sized pieces.

In another mixing bowl, thoroughly combine cauliflower, cream base, garlic salt, remaining minced garlic and parsley, cream cheese, and red pepper flakes (use less if spice-averse). Cream cheese will melt as meal bakes.

After 10 minutes, carefully remove tray from oven. Drain any excess liquid. Tray will be hot! Use a utensil.

Transfer cauliflower mixture to tray. Gently stir to combine and spread into an even layer. Evenly top with shredded cheese.

Bake again uncovered in hot oven until cauliflower is tender and meatballs reach a minimum internal temperature of 160 degrees, 15-20 minutes.

While meal bakes, stem parsley and tear leaves.

Carefully remove tray from oven and stir in lemon juice. Tray will be hot! Use a utensil.

To serve, garnish with parsley. Bon appétit!