Servings: 2 to 4

Sauté: subheading: Sauté:
1/2 head fresh cauliflower ½ head fresh cauliflower
1/2 tablespoon cooking fat ½ tablespoon cooking fat
1 yellow onion 1 yellow onion
2 cloves garlic 2 cloves garlic
1 teaspoon salt 1 teaspoon salt
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon smoked paprika 1 teaspoon smoked paprika
1/2 teaspoon ground black pepper ½ teaspoon ground black pepper
1/4 teaspoon dried oregano leaves ¼ teaspoon dried oregano leaves
1 pound ground beef or pork 1 pound ground beef or pork
2 tablespoons tomato paste 2 tablespoons tomato paste
2 teaspoons red wine vinegar 2 teaspoons red wine vinegar
3 tablespoons raisins 3 tablespoons raisins
3 tablespoons dry-roasted pepitas 3 tablespoons dry-roasted pepitas
2 (4 ounce) cans whole roasted green chiles 2 (4 ounce) cans whole roasted green chiles
 
Cumin-Lime Sauce: subheading: Cumin-Lime Sauce:
1 egg yolk 1 egg yolk
3 tablespoons lime juice 3 tablespoons lime juice
1/4 teaspoon salt ¼ teaspoon salt
2 tablespoons plus 1/2 cup light-tasting olive oil or avocado oil 2 tablespoons plus ½ cup light-tasting olive oil or avocado oil
2 cloves garlic, smashed and peeled 2 cloves garlic, smashed and peeled
1 teaspoon ground cumin 1 teaspoon ground cumin
1 tablespoon fresh cilantro leaves 1 tablespoon fresh cilantro leaves
3-5 pickled jalapeno rings (optional) 3 to 5 pickled jalapeno rings (optional)

1. Prep the "rice." Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 one-second pulses. Set aside.
2. Cook the meat. Heat a large, non-stick skillet over medium-high heat, then add the cooking fat. While the oil heats, about 2 minutes, dice the onion. Add the onion to the pan with a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. While the onion cooks, mince the garlic, then in a small bowl, mix the garlic, salt, cumin, paprika, black pepper, and oregano; set aside.
3. Crumble the meat into the pan. Cook, stirring occasionally to break up large chunks. While the meat cooks, drain the chiles and cut into strips, crosswise. When the meat is no longer pink, add the garlic-spice blend and stir to combine. Add the tomato paste and cook until darker in color, about 2 minutes. Add the vinegar, raisins, pepitas, riced cauliflower, and chiles; stir to combine and reduce heat to low.
4. Make the Cumin-Lime sauce. Place all of the sauce ingredients in a blending jar and whirl with a stick blender until emulsified, about 30 seconds.
To serve: Spoon a pile of the sauté on your favorite plate and drizzle with the Cumin-Lime Sauce.