Bart's Recipes
Mince the half red onion and finely chop the garlic clove. Slice the ten black olives into rings and coarsely chop the fresh parsley, so all ingredients are ready for preparation.
Heat one tablespoon of olive oil in a large skillet over medium heat. Sauté the minced red onion and garlic until they become translucent. Next, add the lean ground beef, sprinkle the cumin and cinnamon over it and cook the meat with a spatula until it is completely crumbled and browned in a few minutes.
Stir the diced tomatoes and olives through the cooked meat. Lower the heat and let the mixture simmer gently for about ten minutes. Meanwhile, steam the cauliflower rice in a steamer basket, in a pan with a thin layer of water or in the microwave for four minutes until tender. If necessary, drain any excess liquid from the cauliflower rice.
Divide the warm cauliflower rice over the plates as the base of the meal. Heap the warm meat mixture generously on top and garnish the dish immediately with the fresh, coarsely chopped parsley.
