Low-Carb Turkey Gyro Bowl

In a large skillet over medium heat, heat oil. Add cauliflower rice (still frozen is fine), shake pan so rice is in an even layer, and cover. Cook, undisturbed, 8 minutes.

Uncover and stir in garlic and salt. Cook, stirring frequently, until cauliflower is until some pieces of cauliflower are beginning to brown and garlic is fragrant, about 2 minutes.

Transfer cauliflower rice to a large bowl, stir in lemon zest, and cover to keep warm.

In same skillet over medium-high heat, heat oil. Add onions and cook, stirring occasionally, until starting to soften and are translucent, about 5 minutes. Add turkey, garlic, oregano, paprika, salt, and pepper and cook, breaking up turkey into smaller pieces and stirring occasionally, until turkey is no longer pink and liquid is evaporated from bottom of pan, 6 to 8 minutes.

Divide cauliflower rice, turkey, and cucumber salad among bowls. Top with a dollop of tzatziki. Serve with peperoncini alongside.