Before you begin cooking, make sure to soak cashews for at least 1 hour to overnight.
Heat 1 tsp of ghee over medium high heat in a medium saucepan with a lid.
Add garlic and sauté for 1 minute.
Add in cauliflower florets and almond milk, and bring to a boil.
Reduce heat to medium low, cover, and simmer for 15 minutes until the cauliflower is tender.
Remove from heat and transfer to a high powered blender. Add in soaked and drained cashews and nutritional yeast, and blend until smooth and creamy. Set aside.
In the same saucepan, heat 1 tsp of ghee over medium high heat.
Add onion and cook stirring until soft, about 5 minutes.
Add in ground beef, sea salt, mustard powder, chili powder, cumin, and turmeric, and cook for about 10 minutes until the meat is browned, breaking it up with a wooden spoon.
Pour in the blended cauliflower, drained diced tomatoes, green chili, and apple cider vinegar, and stir together.
Let the whole thing simmer uncovered for 10-15 minutes until thickened to your liking.
Sprinkle with cilantro, if desired, before serving