Cuban Picadillo Over Cauliflower Rice

By Dr. Cindy Tanzar

Cuban Picadillo is a beloved traditional dish known for its rich flavors and the hearty use of ground beef. In this version, I’ve put a healthy twist on the classic by omitting the typical potatoes and raisins, and instead serving the vibrant picadillo over cauliflower rice rather than white rice. This means you can still enjoy all the authentic tastes of Cuba while making a nutritious meal that your family will love. It’s so delicious that you might find there are no leftovers!

Why You’ll Love This Recipe

This Cuban Picadillo recipe is a fantastic way to introduce your family to bold, flavorful cuisine while keeping it healthy. The combination of spices, olives, and tomatoes creates a savory and aromatic dish that pairs perfectly with cauliflower rice, a low-carb alternative to traditional rice. Not only does this meal provide a great protein boost, but it also packs in plenty of vegetables, making it a well-rounded and satisfying option for dinner. Plus, it’s an easy one-pot meal that simplifies cleanup!

Recipe Breakdown

Servings: 8

Ingredients:

• 2 lbs. grass-fed ground beef
• 2 Tbs. coconut or avocado oil (divided)
• Pink Himalayan salt & ground black pepper, to taste
• 1/3 cup sliced green onions
• 1/3 cup organic red bell pepper, finely diced
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• 1/2 tsp. dried oregano
• 1 bay leaf
• 1/3 cup chopped tomatoes (fresh or canned)
• 1/2 cup green olives with pimento, chopped
• 2 Tbs. tomato paste
• 1 cup water
• 2 Tbs. Kerry Gold butter
• 8 cups cauliflower rice

Directions:

1. Brown the Beef:
Heat 1 tablespoon of coconut or avocado oil in a large pot over medium-high heat. Once the oil is hot, add the ground beef, seasoning it with salt and black pepper. Cook until the beef is well browned, then remove it from the pan and set it aside.

2. Sauté the Aromatics:
In the same pot, add the remaining tablespoon of oil along with the sliced green onions and diced red bell pepper. Sauté for about 2-3 minutes until the vegetables begin to soften. Then, add the minced garlic and sauté for an additional minute.

3. Combine the Flavors:
Next, stir in the ground cumin, cinnamon, dried oregano, bay leaf, chopped olives, diced tomatoes, tomato paste, and water. Return the browned ground beef to the pan and let the mixture come to a simmer. Cook on low heat for approximately 15 minutes, leaving the lid slightly ajar to allow some of the liquid to evaporate.

4. Prepare the Cauliflower Rice:
After simmering, remove the picadillo mixture from the heat, discarding the bay leaf. Leaving a little liquid in the pan, melt the butter in the same pot. Add the cauliflower rice, seasoning it with salt and pepper to taste. Cook for about 5-10 minutes, stirring occasionally until the cauliflower reaches your desired consistency.

5. Serve:
To serve, generously spoon the picadillo over the cauliflower rice, allowing the flavors to meld beautifully together. Enjoy this delicious, healthy meal with your family!

Feel free to make this Cuban Picadillo your own by adding additional vegetables or adjusting the spices to suit your taste. With its hearty flavors and nutritious base, this dish is sure to become a favorite at your dining table!this Cuban Picadillo your own by adding additional vegetables or adjusting the spices to suit your taste. With its hearty flavors and nutritious base, this dish is sure to become a favorite at your dining table!