Heat the olive oil in a large skillet over medium heat. Add the onions and jalapeño, and sauté for 3 minutes. Add the garlic for the last minute and stir often.
Add the cauliflower and sauté for 3 minutes until just slightly tender to taste.
Add cumin, smoke paprika, salt, and pepper. Create a small well in the middle of your pan and drop in the tomato paste. Let it set for a few seconds until the thick paste begins to thin in the heat. Stir to coat the rice and cook for 2 minutes until heated through.
Add some chopped cilantro and serve.
You can also add more heat by using more chopped jalapeño. To add a bit more color to the dish you can use a little finely chopped red pepper (add with the onion).