Jalapeño Lime Cauliflower Rice Bowl with Picadillo

Name: Jalapeño Lime Cauliflower Rice Bowl with Picadillo
Yield: 1 serving
Ingredients: 1 lb ground beef; 1 diced carrot; 1 diced celery stalk; 2 medium garlic cloves, diced; ¼ onion, diced; 1 tablespoon olive oil; ¾ teaspoon salt; ½ teaspoon black pepper; ⅛ teaspoon oregano (or a pinch); ¼ teaspoon cumin; ¼ cup tomato sauce; ¼ cup hot water; 2 bags frozen cauliflower rice (see notes); 3 garlic cloves, diced; 1 jalapeno, diced; ½ onion, diced; 1 tablespoon olive oil; salt and pepper to taste; 1 lime

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Jalapeño Lime Cauliflower Rice Bowl with Picadillo

Iris Warren

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This jalapeño lime cauliflower rice bowl with picadillo is a Mexican-inspired, Whole30 compliant dish that is bursting with flavor and finished off with creamy and spicy guacamole.

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Ingredients

Picadillo

1 lb ground beef
1 diced carrot
1 diced celery stalk
2 medium garlic cloves, diced
¼ onion, diced
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon black pepper
⅛ teaspoon oregano (or a pinch)
¼ teaspoon cumin
¼ cup tomato sauce
¼ cup hot water

Jalapeño Lime Cauliflower Rice

2 bags frozen cauliflower rice (see notes)
3 garlic cloves, diced
1 jalapeno, diced
½ onion, diced
1 tablespoon olive oil
salt and pepper to taste
1 lime

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Instructions

Picadillo

Heat one tablespoon of olive oil in a large pan on medium heat. Add the diced carrot and diced celery. Sauté until fragrant and the carrots are just a bit tender. This will take about 4 minutes.
Add ground beef, breaking it up and stirring occasionally. When the beef is almost all brown, add 2 diced garlic cloves and ¼ of a diced onion. Sauté until translucent and fragrant.
Then, add ¾ tablespoon of salt, ½ teaspoon of pepper, the oregano, cumin, tomato sauce, and hot water.
Stir everything together and let the water evaporate.
Check the carrots with a fork. They should be tender, but if not, allow the mixture to cook for a little longer.

Jalapeño Lime Cauliflower Rice

In a large pan, add the 2 bags of frozen cauliflower rice.* Cover the pan for about 8 minutes to allow the cauliflower to defrost and cook. Stir occasionally.
Next, push the cauliflower to the sides of the pan to create a well in the middle. Add 1 tablespoon of olive oil to the middle, as well as the diced jalapeño, 3 diced garlic cloves, and ½ a diced onion.
Sauté the jalapeño, garlic, and onion for about 2 minutes until the onion is translucent. Then, stir it all together with the cauliflower.
Finally, squeeze a whole lime over the cauliflower and stir it all together. Season with salt and pepper to taste.

Assemble

Serve the cauliflower rice in the bottom of a bowl followed by a scoop of the picadillo.
Top it off with guacamole with roasted vegetables, see link in the notes.* You can also eat with roasted thinly sliced oven-roasted potatoes or over-roasted fries.

Notes

*I like to use frozen cauliflower rice but you can use two heads of fresh riced cauliflower instead. Just add 2 tablespoons of olive oil to the pan, then add the cauliflower rice and let it cook and soften for about 5 minutes.
*Click here for the spicy guacamole with roasted vegetables recipe.