• 4 pound cauliflower florets for 10 servings, use 2 a large cauliflower heads cut into florets, stems removed and washed, or 4 pounds of frozen riced cauliflower
• 1 tablespoon extra virgin olive oil or avocado oil
• 1 onion small, finely chopped
• 5 clove garlic minced
• 1 jalapeno pepper finely chopped
• 8 ounce canned tomato sauce
• 2 teaspoon ground cumin
• 1 teaspoon Kosher salt or to taste
• 1 teaspoon paprika or red chilli powder
• ½ teaspoon freshly ground black pepper
• 2 tablespoon fresh cilantro chopped

FOR TOPPING - OPTIONAL

• 1 lime juiced
• avocado sliced
• fresh cilantro
• 1 jalapeno pepper diced