In a pan over medium heat, add olive oil and the Tomato & Basil turkey cutlets. Cook uncovered for 3 minutes on each side, until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.
Add more olive oil to the same pan and adjust heat to medium high, and add onion and cook until softened, about 2 minutes. Add the garlic and broccoli florets. Cook about 2 minutes.
Add the cauliflower rice, tomatoes, and sliced red peppers. Increase heat to high and cook, stirring/tossing continually, until the vegetables are tender and the cauliflower begins to brown—about 2 minutes. Toss in the scallions, balsamic vinegar and torn basil. Cook, tossing continually, 30 seconds more.
Divide between three warmed bowls, top with turkey cutlets and serve.