Make the sauce: In a small bowl, whisk the light mayo, Greek yogurt, ketchup, mustard, pickle juice, garlic powder, onion powder, paprika, and hot sauce if using. Season with salt and pepper. Adjust to taste—more pickle juice for tang, more yogurt for thickness, or a touch more ketchup for sweetness. Refrigerate while you cook.

Cook the cauliflower rice: Heat a large skillet over medium heat with a light spray of oil. Add cauliflower rice and a pinch of salt and pepper. Cook 4–6 minutes, stirring, until tender and just starting to brown. Transfer to bowls as your base.

Sauté the onion: In the same skillet, add another light spray of oil. Add diced onion and cook 2–3 minutes until softened and lightly browned.

Brown the meat: Add the ground beef or turkey to the skillet. Break it up with a spatula and season with salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire if using. Cook 6–8 minutes until browned and cooked through. If there’s excess fat, drain it.

Melt the cheese: Reduce heat to low. Sprinkle shredded cheese over the meat and cover for 1–2 minutes to melt. Alternatively, keep cheese separate to sprinkle over the bowls.

Prep the fresh toppings: While the meat finishes, chop the lettuce, dice the pickle, and halve the tomatoes. Set out any optional toppings you like.

Assemble the bowls: Layer cauliflower rice and shredded lettuce in each bowl. Add a generous scoop of the cheesy meat. Top with tomatoes, pickles, and any extras. Drizzle with the special sauce.

Final touches: Finish with a crack of black pepper or a sprinkle of sesame seeds. Serve warm.