SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine beef mince, Tex-Mex spice blend and a pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl and cover to keep warm.

While the meatballs are cooking, roughly chop cucumber and tomato. In a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.

Finely chop garlic. Grate the carrot. In a small bowl, combine mild chipotle sauce and light sour cream. Set aside. TIP: The chipotle sauce is mild, but use less if you're sensitive to heat!

Wipe out frying pan, then return to high heat with the butter and a drizzle of olive oil. Cook cauliflower rice, carrot, garlic and vegetable stock powder, stirring, until tender and fragrant, 2-3 minutes. Season with pepper.

Divide cauli-carrot rice between bowls. Top with Mexican beef meatballs and cucumber salsa. Drizzle with chipotle sour cream. Tear over herbs to serve.