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Jalapeño Lime Cauliflower Rice Bowl with Picadillo #cauliflowerrice #picadillo

Jalapeño Lime Cauliflower Rice Bowl with Picadillo

by Gemma Aguayo-Murphy
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 jalapeño, diced
  • ½ onion, diced
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 lime

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.
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