Dry roast the cumin in a dry skillet over medium heat until it smells toasty but is not burned. Remove and set aside.

Rice the cauliflower either with a hand box grater or in a food processor. Set aside for now.

Preheat oven to 350º.

In a large skillet or dutch oven heat the oil and chicken fat. Add the meat and slightly brown it on the surfaces.

Add the onion and bell pepper. Saute to partially tenderize.

Add garlic, roasted cumin, salt, pepper, chili powder and saffron threads. Add the cilantro last, if using. Stir well.

Turn off heat. Add the cauli-rice & tomatoes into the pot and stir to mix it evenly into the meat mixture.

Cover the casserole pan or Dutch oven with a tight fitting lid.

Pop into 350º oven for 30-35 minutes and allow flavors to blend.

Remove and sprinkle with Monterrey Jack cheese and return to oven without lid for 5-10 more minutes to allow cheese to melt and become bubbly.

Pairs nicely with a lovely guacamole salad.

Note: you can sub regular rice for the cauliflower if you have a diehard cauli-hater, but this is the dish to win them over with! :-)