Add the cauliflower florets to a food processor or chopper and pulse until the cauliflower resembles small bits (like rice.)
Heat olive oil in a large nonstick skillet. Add the onion, jalapeño, carrots and peas and stir fry until the onion is translucent, about 2 to 3 minutes.
Add the riced cauliflower and garlic and cook 3 to 4 minutes until tender. Add tomato sauce, salt, cumin, paprika and black pepper to the pan. Stir well and cook for 1 minute until heated through. Remove from heat and stir in the chopped cilantro.
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.