Sear the Beef: Place the Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, for 6–8 minutes. Continue cooking until the beef is deeply browned and no pink remains. Use a slotted spoon to transfer the beef to a bowl, leaving the rendered fat in the pot.
Sauté the Aromatics: Reduce the heat to medium. Add the avocado oil to the pot if needed, then add the chopped onion and diced red bell pepper. Sauté, stirring occasionally, for 4–5 minutes until they have softened. Stir in the minced garlic and cook for another 45 seconds until fragrant.
Bloom the Spices: Return the browned beef to the pot. Sprinkle in the taco seasoning, smoked paprika, sea salt, and chipotle powder. Stir everything together constantly for 1 minute to toast the spices and coat the beef and vegetables.
Simmer the Base: Pour in the undrained diced tomatoes with green chiles and the beef broth, scraping up any browned bits from the bottom of the pot. Add the cauliflower florets and stir to combine. Bring the mixture to a steady bubble, then reduce the heat to maintain a gentle simmer.
Steam and Soften: Cover the pot and let the mixture cook for 8–10 minutes. The added broth creates steam to help the cauliflower become fork-tender. The sauce should be slightly thickened.
The Final Melt: Turn off the heat. Uncover the pot and sprinkle the shredded cheese blend evenly over the top, followed by the sliced pickled jalapeños. Place the lid back on the pot and let it stand for 4–5 minutes, allowing the residual heat to melt the cheese into a gooey, irresistible layer. Garnish with fresh cilantro before serving.
