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Preheat oven to 350 degrees and lightly grease or spray an 8 x 8 casserole dish and set aside.
In a Dutch oven or large skillet combine the ground meat, diced onion, 1 ½ tsp. salt, ½ tsp. garlic powder, chili powder and cumin and cook over medium high heat until browned. Stir in the salsa and cauliflower rice that has been preseed dry between paper towels and cook for another 3-4 minutes until the cauliflower is tender. Set aside.
In a mixing bowl, combine the shredded pepper jack, cottage cheese, ½ tsp. garlic, ¼ tsp. salt, parsley and the egg and stir until well incorporated.
To assemble, place half of the meat mixture into the bottom of the prepared casserole dish and spread evenly to the edges. Dollop the cheese mixture over the top of the meat leayer and spread the cheese mixture evenly over the meat. Spoon the remaining meat over the cheese layer and top with shredded Colby jack or cheddar. Bake at 350 for 25-30 minutes. Remove from oven and let sit at least 10 minutes before serving. Garnish each piece with shredded lettuce, diced tomato and avocado as desired.