Cheesy Beef & Cilantro-Lime Cauliflower Rice Burrito Bowl

Directions

1. Rinse and dry all produce. Set up your mise en place and heat a skillet over medium-high.
2. Crumble the beef into the skillet with a pinch of salt and pepper and cook, breaking it apart, until browned and crumbly, about 3–4 minutes. Add chili powder, cumin, oregano, and a pinch of salt as it cooks.
3. While the beef browns, finely mince the garlic. When the beef is browned, stir in the garlic and cook for about 30 seconds, then transfer the beef to a medium bowl and loosely cover with foil.
4. Dice the onion, then lower the skillet heat to medium-high and add butter, swishing to coat the bottom. Cook the onion, stirring often, until it softens, 3–4 minutes.
5. Wash and core the cauliflower, then grate or pulse it into rice-sized pieces. Add the cauliflower to the skillet with the onion and cook, stirring often, until lightly golden and tender, 5–7 minutes more.
6. Grate the cheddar and set aside. Pick the cilantro leaves from their stems, mince, and set aside. Slice the avocado and halve the tomatoes.
7. When the cauliflower is cooked, squeeze the remaining lime over the skillet and fold in the cilantro and beef until everything is heated through, 1–2 minutes. Plate by dividing the cauliflower rice, then topping with beef, cheese, tomatoes, and avocado; serve with lime wedges.