In a mixing bowl, combine chipotle peppers, oil, lime juice, cumin, salt, and pepper. Whisk until smooth. Add the skirt steak, coating it with the marinade. Cover and marinate for at least 1 hour or overnight.

Preheat your oven to 400°F (200°C). Slice the bell pepper and onion into thin strips. Toss them with oil, salt, pepper, and cumin on a baking sheet. Roast for 15-20 minutes, stirring halfway through.

In a skillet, heat oil over medium heat. Add riced cauliflower, cooking for about 15 minutes until golden brown. Season with salt and pepper, then set aside.

Remove steak from marinade and sear in the same skillet over medium-high heat for 2-3 minutes per side until medium-rare. Let it rest for 5 minutes before slicing.

To assemble, spoon riced cauliflower into bowls, layer with roasted veggies, and top with sliced steak. Serve warm with lime wedges.