Heat 1 tablespoon of the avocado oil in a skillet and sauté the cauliflower florets for 3-5 minutes, seasoning with salt and pepper.
Remove from the pan, heat the remaining oil, and sauté the ground beef, stirring for 5-7 minutes, until browned. Add the garlic and peanuts, and cook for another minute, seasoning with sea salt and freshly ground black pepper.
Mix the tahini with the lime juice and a pinch of thyme.
Serve the beef with the cauliflower hot, drizzled with the tahini dressing.