Ingredients

Amounts are for 4 household servings.

• Quick-pickled onion:
• 1 small red onion (about 70 g), thinly sliced
• 1/4 cup red wine vinegar
• 1/4 tsp table salt, adjust to taste
• House seasoning:
• 2 tsp ground cumin
• 1 tsp sweet paprika (not hot)
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground turmeric
• 1/2 tsp black pepper
• 1 pinch ground cinnamon
• 3/4 tsp table salt (seasoning salt), adjust to taste
• Cauliflower rice:
• 1 (16 oz) bag riced cauliflower, fresh or frozen (about 454 g)
• 1 tbsp olive oil
• Picadillo:
• 1 tbsp olive oil
• 1 medium yellow onion (about 150 g), diced
• 1 medium green bell pepper (about 150 g), diced
• 1 medium zucchini (about 200 g), diced small
• 4 cloves garlic, minced
• 1 1/2 lb 93% lean ground beef
• 1 (8 oz) can no-salt-added tomato sauce
• 1/4 cup water
• 1 bay leaf
• 1/2 cup pimiento-stuffed green olives (about 67 g), sliced
• 1 tbsp capers, drained
• 1 tbsp red wine vinegar (to finish)
• 1/4 cup chopped fresh cilantro
• Optional side:
• a small scoop of cooked rice or a corn tortilla (not included in the nutrition)

Grab first: bagged riced cauliflower (fresh or frozen), pimiento-stuffed green olives, no-salt-added tomato sauce

Directions

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1. Pickle the onion: Stir the red onion with the pickling vinegar and salt in a small bowl. Set aside, stirring once or twice, while you cook.
2. Mix the seasoning: Stir all the house seasoning spices and the seasoning salt together in a small dish.
3. Cook the cauliflower rice: Heat the cauliflower-rice oil in the skillet over medium-high heat. Add the cauliflower and a pinch of the seasoning. Cook, stirring now and then, until hot and lightly toasted, 5 to 6 minutes. Spoon it into a serving bowl and cover to keep warm. Don't wash the skillet.
4. Soften the vegetables: Add the picadillo oil to the skillet. Cook the yellow onion, bell pepper and zucchini until softened, about 5 minutes. Add the garlic and cook 30 seconds.
5. Brown the beef: Add the beef and cook, breaking it up, until no pink remains and some bits brown, 5 to 6 minutes. Stir in the rest of the seasoning and cook 30 seconds until fragrant.
6. Simmer: Stir in the tomato sauce. Pour the water into the empty can, swirl, and add it to the skillet. Add the bay leaf, olives and capers. Cover and simmer over medium-low heat for 5 minutes, until slightly thickened.
7. Finish: Take out the bay leaf and stir in the finishing vinegar. Taste and add salt only if needed; the olives and capers are salty.
8. Serve: Spoon the picadillo over the cauliflower rice. Top with drained pickled onion and cilantro.