1large head cauliflower (shredded or finely ground)
1/2white onion (shredded or diced)
2clovesgarlic (shredded or minced)
1tablespoonolive oil (optional)
1jalapeño or serrano chile (halved (optional), or sub 1 small can of diced green chiles)
1teaspoonsalt (or more to taste)
Shred cauliflower, onion, and garlic using the shredding disc on a food processor. Alternatively, pulse in a food processor using the S-blade until finely ground into pieces slightly larger than cooked rice.
Heat a large sauté pan or skillet over medium heat and stir in the tomato paste, chile halves, and salt, and cook for a minute to flavor the oil.
Increase the heat to high, and add the cauliflower, onion, and garlic.
Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.