We lightened up this Burrito Bowl recipe by trading carb-heavy white rice for cauliflower rice. You'll barely notice the difference when you pile your Mexican bowl high with colorful, flavorful toppings.
Preheat oven to 425 degrees F. Place cauliflower in a food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces. (If necessary, process cauliflower in batches.) Transfer cauliflower to a foil-lined 15x10-inch baking pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt; toss to coat. Spread cauliflower in an even layer in the pan. Roast, uncovered, 23 to 25 minutes or until lightly charred, stirring once.
Meanwhile, in a bowl toss together pork strips, 2 teaspoons of the taco seasoning, and the remaining 1/4 teaspoon salt. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and poblano pepper in hot skillet 4 to 6 minutes or until pork is just slightly pink, stirring occasionally. Reduce heat to medium-low. Add corn and beans; cook about 2 minutes or until heated.
Remove 1/2 teaspoon zest and squeeze 3 tablespoons juice from lime. In a bowl mash together avocado and lime zest. In another bowl whisk together the remaining 2 tablespoons oil, remaining 1 teaspoon taco seasoning, and the lime juice.
Divide lettuce among six serving bowls. Top with cauliflower and pork mixture. Spoon avocado mixture into centers of bowls. Top with pico de gallo and cheese. Drizzle with lime juice mixture. If desired, serve with lime wedges and/or cilantro.