Begin by gathering all your ingredients. Finely dice the onion, small dice the tomatoes, and mince the jalapeño and garlic. This will make the cooking process smooth and efficient.
In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced jalapeño and garlic, cooking for an additional minute until fragrant.
Stir in the diced tomatoes and tomato paste. Cook for about 2 minutes, allowing the tomatoes to soften. Next, add the cumin, smoked paprika, cayenne pepper, kosher salt, and freshly ground black pepper. Mix well to combine the spices with the tomato mixture.
Fold in the cauliflower crumbles, stirring to coat them in the flavorful mixture. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and heated through.
Once the cauliflower is cooked, remove the skillet from the heat. Transfer the Mexican Cauliflower Rice to a serving dish and sprinkle with chopped cilantro for a fresh finish. Serve warm and enjoy!
