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.
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Notes
Use a food processor or chopper to rice the cauliflower. You can adjust the size of the rice, depending on your taste.
To make it spicier, add an additional jalapeño or add hot sauce, to taste.
Store in a sealed container in the refrigerator for up to 3 days.