Mix together the coriander, cumin, cardamom, caraway, and turmeric with enough water to make a paste.

Heat 1 tablespoon olive oil in a large frying pan and saute the onion, garlic, and ginger until the onions are softened.

Then add the spice paste and saute for about 2-3 minutes more. (Don't skip this step!)

Remove the seasoned onions to a bowl, but don't wipe out the pan.

Add a tiny bit more oil if needed and cook the ground beef until it's nicely browned, breaking apart with the turner as it cooks.

While the ground beef cooks, chop the tomatoes, cucumbers, and parsley.

Add petite dice tomatoes and seasoned onions to the beef mixture and simmer until the liquid has evaporated and the tomatoes are well-softened.

Stir in the Baharat seasoning (or curry powder) and cook 2-3 minutes, then add 3 tablespoons of chopped parsley and turn off heat.

Mix cucumbers, tomatoes, parsley, 1 tablespoon olive oil, and lemon juice to make the tomato topping.

Heat 2 tablespoons olive oil in another large non-stick frying pan and cook the garlic slices just long enough to “season the oil”. (This only takes a minute or so; don’t let the garlic burn.)

Remove the garlic and add the cauliflower and season well with salt and fresh ground black pepper.

Cook the cauliflower rice over medium-high heat, stirring often, until it’s just starting to soften and lose the raw flavor, about 3-4 minutes.

Turn off heat, stir in the green onions, and serve.

To assemble the bowl, put a layer of the cauliflower rice in the bottom of a flat serving bowl.

Top with the beef mixture.

Then add a few spoonfuls of the tomato-cucumber mixture.

Serve right away and enjoy!