Rice the cauliflower. If using fresh, cut the cauliflower into florets and pulse in a food processor until it looks like rice. Don’t over-process or it will turn mushy. If using frozen, break up any clumps so it cooks evenly.

Make the sauce. In a small bowl, combine soy sauce, rice vinegar, sriracha (if using), sesame oil, and ginger. Taste and adjust salt and heat. Set aside.

Cook the turkey. Heat 1 tablespoon oil in a large skillet over medium-high. Add the ground turkey, season with a pinch of salt and pepper, and cook, breaking it up with a spatula, until lightly browned and no longer pink, about 5–7 minutes.

Add aromatics. Stir in the onion and garlic. Cook 2–3 minutes until the onion softens and the garlic is fragrant. If the pan looks dry, add a splash of oil.

Stir in veggies. Add bell pepper and carrots. Cook 3–4 minutes until crisp-tender. You want some bite for texture.

Pour in the sauce. Reduce heat to medium. Add the sauce to the turkey and veggies, stirring to coat. Let it simmer 1–2 minutes to thicken slightly and soak into the meat.

Cook the cauliflower rice. In a separate large skillet, heat the remaining 1 tablespoon oil over medium-high. Add the cauliflower rice with a pinch of salt and pepper. Cook 4–6 minutes, stirring occasionally, until tender but not soggy. If using frozen, cook a minute or two longer to evaporate excess moisture.

Taste and adjust. Check seasoning on both the turkey and the rice. Add more soy sauce for salt, vinegar or lime for brightness, and chili sauce for heat.

Assemble the bowls. Spoon cauliflower rice into bowls, top with the turkey mixture, and finish with your favorite toppings. A squeeze of lime and sliced green onions go a long way.