Ground beef and chopped vegetables in a hearty Mexican-flavored sauce served over cauliflower rice.
Chop onion and bell pepper in a blender at low speed until roughly chopped. Put in a bowl and set aside.
Chop potatoes and carrots in blender at low speed until roughly chopped. Put in a bowl and set aside.
Blend tomatoes and jalapeno in blender until smooth. Pour into bowl and set aside.
Heat olive oil in large skillet until hot. Add the onion/bell pepper mixture and cook until soft, stirring frequently. Stir in chili powder and garlic until fragrant then add ground beef. Cook ground beef until all brown and cooked through.
Add potato/carrot mixture and tomato/jalapano mixture to the skillet and bring to a simmer. Cook, covered, on low but simmering until potatoes and carrots are soft, about 30 minutes.
Stir in cilantro. Taste and add salt and pepper as needed. Serve over cauliflower rice with sliced avocado.
Clean the blender pitcher. Chop the cauliflower florets on low speed in small batches until chopped into rice-sized pieces. Put in bowl. Repeat until all cauliflower is riced.
Heat oil in large skillet or dutch oven until shimmering. Add onion and cook until starting to brown. Add garlic and cook until fragrant.
Add cauliflower to skillet along with salt and pepper. Stir until well mixed. Add water then cover and cook for 8-12 minutes, Stir every 2-3 minutes until cauliflower is tender.
Taste and add more salt and pepper as needed. Serve immediately topped with picadillo.