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In a medium container combine: ¼c Greek yogurt, ¼c avocado mayo (if dairy free use ½c mayo), ½tsp ground coriander, ¼tsp salt, ⅛tsp pepper, zest of ½ lime, juice of 1 lime & ~3T chopped red onion. Store in fridge.
Add 1 cup rinsed rice and 2 cups water to a medium pot. Bring to a boil, cover, and turn heat to low. Simmer ~20 mins or until liquid is absorbed.
Preheat oven to 400 F.
Chop cilantro
Toss cauliflower florets w/ 1T olive oil & sprinkle w/ salt. Place on a sheet pan & cook at 400F for ~25 mins. Turn halfway through cook time.
Heat 1T olive oil in a large saute pan over medium heat. Add ground turkey, ½tsp salt & ¼tsp pepper.
Cook turkey, breaking up meat, until cooked through.
Build bowls: rice, ground turkey, cauliflower, cori-lime sauce & chopped cilantro.