Spicy Peruvian Cauli & Beef Bowls

• Toss cauliflower on a baking sheet with a large drizzle of oil, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Fajita Spice Blend later.) Roast on top rack until cauliflower is tender, 20-25 minutes.

While cauliflower roasts, heat a drizzle of oil in a large pan over medium-high heat. Add turkey or beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a small microwave-safe bowl, combine jalapeño, ¼ tsp sugar, juice from half the lime, and a pinch of salt. (For 4 servings, use ½ tsp sugar and a big pinch of salt.) • Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add scallion whites, half the garlic powder (you’ll use the rest later), and remaining Fajita Spice Blend; cook, stirring, until scallion whites are softened, 2-3 minutes. • Add rice, ¾ cup water (1½ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, 15-18 minutes. • Keep covered off heat until ready to serve.

• Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño. • In a second small bowl, combine cilantro, mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. TIP: If you’d like more zesty heat, add a small splash of jalapeño pickling liquid instead of, or in addition to, lime juice. • Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.