Picadillo over Cauliflower Rice – Keto and Low Carb

This Picadillo is a quick and easy recipe that uses ground beef, peppers, olives and a great blend of spices served over cauliflower rice to make one tasty dish!

Before Keto, I used to make Picadillo for my husband all the time, but of course I always served it over rice.  I gave my original recipe a low carb update and made it Keto friendly!  Sadly, I omitted the raisins because they are just too high in sugar/carbs, but this dish is not lacking in flavor at all!  This is such a simple dish to make and if you don’t want to meal prep, you can cut the recipe in half for 4 servings.  By no means is this the official version of Cuban Picadillo, I just happen to love it making it this way!

Ingredients

2 pounds grass-fed ground beef (I use 85%)

8 cups cauliflower, riced

1/3 cup onions, minced

1/2 cup green olives stuffed with pimento, chopped

1/3 cup red pepper, minced

2 teaspoons ground cumin

1/2 teaspoon dried oregano

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon grass-fed butter

1/4 cup white wine (I use Pinot Grigio)

1 small bay leaf

1/4 teaspoon ground cinnamon

1/3 cup tomatoes, chopped (I used grape)

2 tablespoons tomato paste

1 cup water

Salt and pepper to taste

Preparation

Brown the ground beef in a large pot over medium heat and season with salt and pepper.

Cook until you get some good color and most of the fat has cooked off.   Once the meat is browned, remove and set aside.

Add in the olive oil, onion, red pepper, salt and pepper.

Sauté for about 2 minutes, then add in the garlic and cook for another 20 seconds.

Deglaze the pan with the wine, scraping up the brown bits of flavor.

Add the spices, olives, chopped tomatoes, tomato paste, bay leaf and water.

Add the meat back in and simmer on on low for 15 minutes, with the lid offset.

Once the Picadillo is cooked, remove from the pan, discard the bay leaf and leave behind a small amount of the drippings.

Add the butter, then the cauliflower.

Cook for 5-6 minutes, stirring often or until it reaches your desired consistency.  I like mine a little al dente.  Serve the Picadillo over a bed of cauliflower rice.  Store leftovers in the fridge or freezer.

Makes 8 Servings

Macros: Fat 20 grams – Protein 22 grams – Carbs (net) 4 grams

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Picadillo over Cauliflower Rice - Keto and Low Carb

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Before Keto, I used to make Picadillo for my husband all the time, but of course I always served it over rice.  I gave my original recipe a low carb update and made it Keto friendly!  Sadly, I omitted the raisins because they are just too high in sugar/carbs, but this dish is not lacking in flavor at all!  This is such a simple dish to make and if you don't want to meal prep, you can cut the recipe in half for 4 servings.  By no means is this the official version of Cuban Picadillo, I just happen to love it making it this way!

Course: Main Course

Servings: 8

Ingredients

• 2 pounds grass-fed ground beef I use 85%
• 8 cups cauliflower riced
• 1/3 cup onions minced
• 1/2 cup green olives stuffed with pimento chopped
• 1/3 cup red pepper minced
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 tablespoon grass-fed butter
• 1/4 cup white wine I use Pinot Grigio
• 1 small bay leaf
• 1/4 teaspoon ground cinnamon
• 1/3 cup tomatoes chopped (I used grape)
• 2 tablespoons tomato paste
• 1 cup water
• Salt and pepper to taste

Preparation

1. Brown the ground beef in a large pot over medium heat and season with salt and pepper.  Cook until you get some good color and most of the fat has cooked off.  Once the meat is browned, remove and set aside.

2. Add in the olive oil, onion, red pepper, salt and pepper.  Sauté for about 2 minutes, then add in the garlic and cook for another 20 seconds.

3. Deglaze the pan with the wine, scraping up the brown bits of flavor.  Add the spices, olives, chopped tomatoes, tomato paste, bay leaf and water.  Add the meat back in and simmer on on low for 15 minutes, with the lid offset.
4. Once the Picadillo is cooked, remove from the pan, discard the bay leaf and leave behind a small amount of the drippings.  Add the butter, then the cauliflower.  Cook for 5-6 minutes, stirring often or until it reaches your desired consistency.  I like mine a little al dente.
5. Serve the Picadillo over a bed of cauliflower rice.  Store leftovers in the fridge or freezer.