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.