Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) avocado oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 jalapeño (10g), seeded and minced
  • 1 tbsp (16g) tomato paste
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) chili powder
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • 4 cups (500g) cauliflower rice
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 lime, juiced (approx. 2 tbsp / 30ml)

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the ground beef, breaking it apart with a spatula, and cook until deeply browned and slightly crispy at the edges (about 5-7 minutes). Drain excess fat if necessary.
  2. Lower the heat to medium. Stir in the diced yellow onion and jalapeño. Sauté for 3-4 minutes until the onion becomes translucent.
  3. Add the minced garlic and tomato paste to the skillet, stirring constantly for 60 seconds until the paste turns a deep brick red and smells toasted.
  4. Increase heat back to medium-high. Fold in the cauliflower rice, cumin, smoked paprika, chili powder, salt, and pepper. Stir-fry for 5-7 minutes, ensuring the cauliflower remains distinct and slightly crisp.
  5. Remove the skillet from heat. Stir in the chopped fresh cilantro and fresh lime juice to brighten the flavors.