Instructions

• Heat a large skillet over high heat. Add 1 lb ground turkey and brown, breaking it into smaller pieces with a spatula, about 5 minutes, until no longer pink.
• Sprinkle 1 tsp kosher salt over the turkey and add 1 tsp garlic powder, 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika, and 1/2 tsp dried oregano; stir to combine.
• Add 1/2 small minced onion and 2 tbsp minced bell pepper to the skillet, then pour in 3/4 cup water and 4 oz canned tomato sauce; stir once to combine.
• Cover the skillet, reduce heat to low, and simmer for about 15 minutes, stirring once or twice.
• Remove the cover and add 4 cups uncooked riced cauliflower and the remaining 1/4 tsp kosher salt; stir to incorporate.
• Cook uncovered until the cauliflower is tender, about 8 minutes, stirring occasionally.
• Remove from heat and plate the skillet mixture. Top each serving with 4 ounces avocado (from 1 small), chopped cilantro, 1 cup chopped lettuce, 1/4 cup jarred salsa, and lime wedges to serve.