Place cauliflower on a paper-towel-lined baking sheet and pat dry. Place florets in a food processor and pulse until cauliflower has a rice-like consistency. Transfer to a microwave- safe bowl and cover with plastic wrap. Microwave on high for 5 minutes, or until hot. Set aside.

Put stir fry vegetables in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 5 minutes, or until hot. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until no longer pink. Sprinkle in taco seasoning and stir until thoroughly combined. Add salsa and 2 Tbsp water and simmer for 10 minutes.

Divide cauliflower rice between bowls and top with vegetables, ground beef, sour cream, avocado, red onion, cheese and more salsa. Garnish with a lime wedge and fresh cilantro.