You will need 2 large skillets or pans for this recipe.
In the bowl of a food procesor, pulse the cauliflower in batches to create a grainy like substance or "rice". Be sure to do this in several batches or else the cauliflower will become too smooth or "paste like" to use.
Heat 1 tsp olive oil in a large skillet and cook the cauliflower "rice" for 5 minutes adding 1 tsp of kosher salt until it just begins to have light color. Set aside and keep warm.
In the same skillet, over medium high heat, add the ground beef and finely chopped onion and brown for 5- 6 minutes until crumbly, drain any excess fat from the pan.
Add to the beef, 2 cloves minced garlic, 1 TBSP of cumin, remaining salt, smoked paprika, garlic salt, pepper and canned tomatoes and chilies. Cook until all the ingredients are hot and well combined- about 5 minutes. Simmer on low, covered.
In a second pan, sauté the kale with 3 cloves of garlic in 1 tbsp of olive oil. Add in the bell peppers. Sauté until just softened- about 2 minutes on medium high heat. Create a little space in the pan and heat the black beans.
Slice avocado and squeeze lemon juice over the slices to prevent browning. Set aside.
To serve, assemble on a large platter the cold vegetables and ingredients- purple onions, jalapeños, mango, chopped tomato, cheeses, cilantro and chips.
Serve the meat and hot vegetables and rice directly from the pans starting with the rice first.
Layer each bowl with cauliflower rice, hot veggies, beef and toppings. Drizzle with avocado crema or hot sauce (recipe below).
