Begin by steaming the cauliflower florets to al dente. Let cool. Move to a food processor and pulse to a rice like consistency. Add the parmesan, yellow onion, 1 tsp each of the salt, pepper and paprika. Mix well.
Heat the olive oil in a skillet on medium high heat. Add the hashbrown mixture and let sit. Press down the hashbrowns with a spatula. Once a good crisp is created, flip by using a plate and turning skillet over. Cook second side until crisp.
Mix the ground turkey with the remaining spices and chipotle cheese. Add on top of the hashbrowns and cover with a lid. Cook until cooked through - about 10 minutes. Drain the liquid as you go. Move to a 400 degree oven and cook for another 5 minutes. Remove from oven, a1/2nd cut into pieces. Take the piece and flip so it is cauliflower hashbrowns are on top. Place under the broiler for 2 - 3 minutes.