Heat a large skillet over medium-high heat.

Add the beef to the skillet and, using the back of a spoon, break up the meat.

Add the onions and bell peppers and season beef with salt and pepper, to taste. Continue to cook until the beef is browned and cooked through (no longer pink), about 7 minutes.

Meanwhile, In a bowl combine 1 cup broth, the garlic powder, onion powder, chili powder, cumin, oregano, and cayenne. Lastly, add the arrowroot, and whisk vigorously until dissolved.

Reduce heat to medium-low. Add the tomato paste to the meat and stir until combined with the meat.

Add the broth mixture to the skillet and stir until sauce has thickened, about 2-3 minutes.

Add the riced cauliflower and stir until evenly combined with the meat mixture.

Add 1/4 cup more of the broth to the skillet and let cook until cauliflower rice is done. You want it to have a little bite to it, not soggy.. I cook mine for about 5 minutes.

Sprinkle and stir in the nutritional yeast, if using, and add salt and pepper, if needed.

Serve with cilantro. Enjoy!