• Finely chop garlic and onion (see ingredients). • Thinly slice radish. Roughly chop cucumber. • Grate carrot.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, until tender, 3-5 minutes. • Add half the garlic and cook, until fragrant, 1 minute. • Add cauliflowerrice and vegetable stock powder and cook until softened, 2-4 minutes. Season to taste and transfer to a bowl. Cover to keep warm.

• Return the 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! The spice blend is mild, but use less if you're sensitive to heat. Reduce heat to medium, add Tex-Mex spice blend, tomato paste, the brown sugar and remaining garlic and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 2-3 minutes. Season to taste. • In a medium bowl, combine radish, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste and set aside.

• Divide cauliflower rice between bowls. Top with Mexican beef and cucumber salsa. • Sprinkle with shredded Cheddar cheese and dollop over roasted tomato salsa to serve. Enjoy!