Melt ghee in a heavy skillet (cast iron preferred) set over medium-high heat. When the fat is nice and hot, add onion, garlic and jalapeño pepper and cook until fragrant and softened, about 2-3 minutes.
Add ground beef, salt and pepper and continue cooking until the beef is completely brown. Lower the heat to medium-low and throw in the grated cauliflower; stir well and continue cooking for 2-3 minutes. (You can use a box grater or the grater disc of your food processor to grate the cauliflower.)
Meanwhile, add the mayo, water, sunflower seed butter, coconut aminos, fish sauce and cumin to a large measuring cup and whisk until well combined.
Pour that over the ground beef and cauliflower mixture and stir until well incorporated. Continue cooking for about 3-5 minutes, until all the liquid has been absorbed.
Remove from heat, spread the meat mixture nice and evenly and make 4 shallow dimples on top. Crack one egg in each of the dimples then sprinkle with salt and pepper and sliced jalapeño peppers.
Set your oven to broil and place the skillet right under the broiler for about 8-10 minutes or until the eggs are cooked to your liking.
In the meantime, mix 2 tablespoons of mayo with the apple cider vinegar.
Drizzle all over the skillet as soon as it comes out of the oven, then garnish with diced avocado and fresh chopped parsley.