Heat a large skillet over medium heat. Add beef and cook while crumbling it with a wooden spoon.
Once the beef is no longer pink, drain and discard any grease.
Return the skillet over the heat and stir in the onion, zucchini, and bell pepper.
Cook, stirring occasionally, for 4-5 minutes. Season with a pinch of sea salt and pepper.
Meanwhile, in a small bowl, whisk the tomato paste, with broth, seasonings, and gluten-free flour or Arrowroot powder.
Add this mixture to the skillet using a spatula to get it all in with the meat and veggies.
Reduce the heat to LOW and allow your sauce to bubble for a couple of minutes.
Stir in the riced cauliflower, and cook over low heat, stirring frequently, until tender, around 6-8 minutes. If your skillet needs additional moisture, add a splash more bone broth during the cooking time.
Scoop into bowls and garnish with desired toppings.