Jalapeño Lime Cauliflower Rice Bowl with Picadillo #cauliflowerrice #picadillo
Jalapeño Lime Cauliflower Rice Bowl with Picadillo

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.

Author: Gemma from Everyday Latina
Ingredients
Picadillo
  • 1 lb ground beef
  • 1 diced carrot
  • 1 diced celery stalk
  • 2 medium garlic cloves, diced
  • 1/4 onion, diced
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp oregano (or a pinch)
  • 1/2 tsp chili powder
  • 1/4 cup tomato sauce
  • 1/4 cup hot water
Jalapeño Lime Cauliflower Rice
  • 2 bags frozen cauliflower rice (see notes)
  • 3 garlic cloves, diced
  • 1 jalapeño, diced
  • 1/2 onion, diced
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 lime
Instructions
Picadillo
  1. 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.

  2. Add ground beef, breaking it up and stirring occasionally. When the beef is almost all brown, add 2 diced garlic cloves and 1/4 of a diced onion. Sauté until translucent and fragrant.

  3. Then, add 3/4 tablespoon of salt, 1/2 teaspoon of pepper, the oregano, chili powder, tomato sauce, and hot water.

  4. Stir everything together and let the water evaporate. 

  5. 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
  1. 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.

  2. 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 1/2 a diced onion.

  3. Sauté the jalapeño, garlic, and onion for about 2 minutes until the onion is translucent. Then, stir it all together with the cauliflower.

  4. Finally, squeeze a whole lime over the cauliflower and stir it all together. Season with salt and pepper to taste.

Assemble
  1. Serve the cauliflower rice in the bottom of a bowl followed by a scoop of the picadillo.

  2. 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.

Recipe 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.