Rice the cauliflower. Slice the florets from the head of thecauliflower. Fit a food process with the Blade. Place half the florets into thebowl of the food processor and pulse until rice, scraping down the sides oncehalfway through to catch any large pieces. Scrape out the riced cauliflower andrepeat with the remaining florets.
Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
Add the garlic and jalapeno and sauté until fragrant 1-2minutes.
add the tomato paste, salt, cumin, and paprika and stir
Add the cauliflower rice and stir continuously until all ingredients are incorporated. continue sauteing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.
