Add the poblano, jalapeño, cilantro, parsley, onion powder, and broth to a blender and blend until smooth.

Pour the sauce into a saucepan, together with the riced cauliflower. Cook over a medium-high heat for 10 minutes or until the cauliflower is cooked to your liking. 

If you have any excess liquid then you can drain the cauliflower through a fine mesh sieve.

Taste for seasoning and add lime juice, salt, and pepper to taste.