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Cut cauliflower into 1-inch florets, this should yield about 8 cups.
Working in batches, add half of the florets to a food processor, or blender.
Process or pulse until small rice-sized pieces are made, about 6 to 8 pulses. Transfer to a bowl and process the remaining florets into cauliflower rice.
Heat a large saucepan over medium heat. Add the olive oil, once shimmering add the garlic and saute for 30 seconds.
Add the garlic and onion and saute for 1 minute.
Add the jalapenos and saute for 30 seconds.
Add the cumin and saute for 30 seconds.
Add the tomato paste and saute for 30 seconds.
Add the tomatoes and saute for 1 minute.
Add the cauliflower rice, chicken stock, and salt, stir to combine.
Cover and simmer for 6 minutes, stirring halfway through.
Uncover and continue to cook the cauliflower rice until almost dry, about 3 to 4 minutes.
Turn off the heat and taste the cauliflower rice. Season more salt as desired.
Stir in chopped cilantro, fluff the rice with a fork and serve immediately.