Prep the cauliflower “mac”: Bring a large pot of salted water to a boil. Add cauliflower florets and cook 4–5 minutes until just tender, not mushy. Drain well and set aside. If using keto pasta, cook according to package directions and drain.

Toast your spices: In a small bowl, mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon oregano. Set aside. Toasting or measuring ahead ensures even, bold flavor.

Brown the turkey: Heat oil in a large skillet over medium-high. Add ground turkey, season with salt and pepper, and cook 5–6 minutes, breaking it up until lightly browned.

Add aromatics: Stir in onion and bell pepper. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Layer the taco flavor: Sprinkle in your spice mix and stir for 30–60 seconds to bloom the spices. Add the tomato paste and stir to coat the turkey and veggies.

Build the sauce base: Pour in chicken broth and bring to a gentle simmer. Let it reduce by about one-third, 3–4 minutes, to concentrate flavor.

Make it creamy: Reduce heat to low. Stir in heavy cream and cream cheese. Whisk or stir until smooth and glossy. Taste and adjust salt and pepper as needed.

Melt in the cheddar: Sprinkle in shredded cheddar a handful at a time, stirring until melted and the sauce is thick and velvety.

Combine “mac” and sauce: Fold in the drained cauliflower (or keto pasta) until well coated. Simmer 1–2 minutes so everything comes together.

Finish and serve: If you like heat, fold in sliced jalapeño. Garnish with chopped cilantro or green onions. Serve hot with a squeeze of lime and a dollop of sour cream if desired.