Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Heat the fat in a skillet over medium heat. Add the meat and cook, stirring, until crumbled and just browned on all sides.
Stir in the ginger, salt, pepper, garlic and onion powder, and oregano and mix well. Transfer to a large salad bowl and set aside.
Add the cauliflower rice, lettuce, olives, optional tomatoes or salsa, avocado, and cilantro to the salad bowl. Toss to combine, then serve each salad with a wedge of lime.
Mexican Cauliflower Rice
Heat the fat in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, then add the garlic and cook another minute.
Stir in the cauliflower, salt, pepper, and oregano and cook 2-3 minutes.
Add the no-tomato sauce and cook, stirring, another 2-3 minutes before serving.
Calories: 630kcal Carbohydrates: 27g Protein: 35g Fat: 44g Saturated Fat: 20g Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Cholesterol: 101mg Sodium: 1248mg Potassium: 1514mg Fiber: 12g Sugar: 8g Vitamin A: 2850IU Vitamin C: 135.3mg Calcium: 170mg Iron: 6.5mg