• Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tsp oil to coat.
• Add ground turkey and cook for 7 minutes, breaking into small pieces with spatula and stirring often. Somewhere in the middle, add cumin, salt and pepper. Transfer to a bowl and set aside.
  
• Return skillet to the stove and swirl remaining 1 tsp oil. Add onion and garlic, and saute for 2 minutes, stirring often.
  
• Add bell pepper and jalapeno; saute for 3-4 minutes, stirring occasionally. Somewhere in the middle, add cumin, paprika, chili powder, salt, cayenne and black pepper. Add tomato paste and broth, stir to combine.
  
• Add fresh or frozen (do not thaw) cauliflower rice, previously cooked ground turkey and stir well. Cook for 2-3 minutes or until warmed through.
  
• Add cilantro, stir and serve warm.
  

Serving: You can serve Mexican riced cauliflower with salsa, yogurt, cheese or avocado.

Storing and reheating: Refrigerate leftovers for up to 3 days in a covered glass container. To reheat, I just throw it in a skillet and cook on low until warmed through. Good thing, cauliflower is watery so no extra oil or water is needed.