Heat the avocado oil (or olive oil) over medium-high heat in a large skillet (I recommend using a 12 inch large non-stick skillet with a deep lip).

Add the yellow onion and cook, stirring occasionally, until it begins to soften, about 5 minutes.

Make room in the center of the pan for the ground beef then place the ground beef onto the skillet and brown for 2-3 minutes per side before breaking it up into smaller chunks using a spatula.

Mix in the chopped cauliflower, chopped red bell pepper, garlic, chili powder and sea salt until well-combined.

Add in the water (or broth or tomato sauce) and baby spinach, cover the skillet and reduce to medium heat. Cook for 5 minutes, or until the spinach has wilted. Give everything a big stir and continue cooking until much of the liquid has evaporated and the cauliflower has reached your desired level of doneness, about 5 to 8 minutes. Taste the recipe for flavor and add more sea salt, black pepper, chili powder, or lime juice to your personal taste.

Serve this main dish in big bowls with any additional side dishes such as rice, beans, avocado slices, and more. If you do cheese, sprinkle the ground beef and cauliflower recipe with grated cheddar cheese or jack cheese. You can even use this recipe for ground beef tacos using corn tortillas, low-carb tortillas, or grain-free tortillas.