Heat the oil: Heat the avocado oil in a large skillet over medium heat. Add the diced yellow onion and sauté until softened, about 3–4 minutes.

Cook the ground beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 6–8 minutes. Drain excess fat if necessary.

Add the cauliflower and bell pepper: Stir in the cauliflower florets and chopped bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften.

Add the garlic and spices: Stir in the minced garlic, chili powder, and sea salt. Cook for another 1–2 minutes until fragrant.

Simmer with liquid: Pour in the broth, water, or tomato sauce to add moisture and help cook the vegetables. Stir to combine, cover, and simmer for 8–10 minutes, or until the cauliflower is tender.

Optional: Add spinach: If using baby spinach, stir it into the skillet during the last 2–3 minutes of cooking. Allow it to wilt before removing the skillet from heat.

Serve and enjoy: Serve the dish warm as is or pair it with tortillas, rice, or a salad. Garnish with fresh cilantro, avocado slices, or a squeeze of lime if desired.