• Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
• Cut the olives in half lengthwise, checking for any pits.
• Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mirepoix and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add the ground beef and at least half the picadillo spice blend (see Chef’s Tip). Cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the tomato sauce base, raisins, olives, and ½ cup [⅔ cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are tender, the beef is cooked through, and the sauce is thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the picadillo cooks, prepare the parsley and the cauliflower “rice.”

• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cauliflower “rice” and Worcestershire sauce, season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat, stir in half the parsley, and season to taste with salt and pepper.

Transfer the dirty cauliflower “rice” to individual bowls and top with the picadillo. Garnish with the remaining parsley and serve.