Heat the fat in a skillet over medium heat. Add the meat and cook, stirring, until crumbled and just browned on all sides.
Stir in the ginger, salt, pepper, garlic and onion powder, and oregano and mix well. Transfer to a large salad bowl and set aside.
Add the cauliflower rice, lettuce, olives, optional tomatoes or salsa, avocado, and cilantro to the salad bowl. Toss to combine, then serve each salad with a wedge of lime.
Mexican Cauliflower Rice
Heat the fat in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, then add the garlic and cook another minute.
Stir in the cauliflower, salt, pepper, and oregano and cook 2-3 minutes.
Add the no-tomato sauce and cook, stirring, another 2-3 minutes before serving.