Mexican ‘rice’ Bowl

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Ingredients

Use a box grater to grate carrots, radishes and cucumber into a medium bowl. Mix in the scallions, 1 1/2 tbsp vinegar and salt and pepper. Stir to combine and add 1/2 tbsp more vinegar if desired.
Saute 1 tsp coconut oil over medium-high heat and add garlic and cook, stirring for 30 seconds. Add the ground beef, cumin, red pepper flakes and 1/4 tsp salt until fully cooked (7-8 minutes). Set aside and keep warm
Cut the cauliflower in half and grate cauliflower by holding onto the stem – into ‘rice’. Instead, you can also use a food processor into rice grain size – careful not to over process.
Heat the remaining 2 tbsp coconut oil in a nonstick pan over medium-high heat and add the onion and cook until soft 2-3 minutes. Add the cauliflower and stir frequently until the cauliflower is slightly crispy on the outside but tender on the inside 5-8 minutes. Season with salt.
Divide ‘rice’ into 4 bowls – top with beef and grated vegetables and garnish with avocado, cilantro and lime wedges.