In a large skillet over medium heat, heat ghee. To the ghee add the next 6 ingredients (cauliflower through lime zest). Cook for 5 to 10 minutes, until rice is tender. Remove cauli rice and set aside.

In the same skillet over medium heat, add the ground turkey and cook for 5 minutes, until brown. To the skillet, add the next 4 ingredients (onion through onion powder) and sea salt and freshly ground black pepper to taste. Stir and cook for 5 to 10 minutes, until the turkey is cooked through and then set half aside for lunch the next day (Strawberry and Turkey Chopped Salad).

To the turkey mixture, add the rice and stir. Serve warm with kale and avocado slices.