• Finely chop garlic. Grate the carrot. • Roughly chop tomato and coriander. Slice avocado in half, then scoop out the flesh and roughly chop. • In a medium bowl, combine tomato, avocado, coriander, a pinch of salt and a drizzle of white wine vinegar and olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. Cook carrot and beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Reduce heat to medium. Add Mexican Fiesta spice blend, tomato paste, the butter and remaining garlic and cook until fragrant, 1 minute. • Add the water and simmer, until slightly thickened, 2-3 minutes. Season to taste. TIP: The butter works to balance out the acidity of the tomato paste!

• Divide cauli rice between bowls. Top with Mexican beef. • Spoon over avo-coriander salsa to serve.