In a large skillet over medium heat, melt 2 tablespoons of butter until it starts to foam slightly.

Add the chopped cauliflower florets to the skillet, stirring occasionally for about 5 to 7 minutes, until they are tender and lightly browned. Remove the cauliflower from the skillet and set it aside.

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the ground turkey, breaking it up with a spoon. Cook for about 5 to 6 minutes until the turkey is browned and fully cooked.

Stir in the minced garlic, onion powder, smoked paprika, salt, and pepper. Cook for another 2 minutes until the garlic is fragrant and slightly softened.

Return the sautéed cauliflower to the skillet. If the mixture appears dry, add the chicken broth and let it simmer for about 3 to 4 minutes until well mixed and heated through.

Garnish with fresh parsley and a sprinkle of grated Parmesan if desired. Serve hot and enjoy!