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To serve:
Heat the oil in a frying pan and fry the onion, mushrooms and bacon until soft and golden.
Add the mince and brown.
Add the cumin, origanum, chilli, paprika and salt to taste and fry for 1 minute.
Add the wine, stock and tomato paste and simmer over low heat for 15 – 20 minutes until thick.
Serve on cauliflower rice sprinkled with cheese and topped with a dollop of sour cream.
Sprinkle coriander leaves on top and serve with lime wedges.Â
HINTS & TIPS:
Place cauliflower florets in a food processor and cover with water. Blitz for 3 – 4 times. Drain in a colander for easy cauliflower rice.
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