¼teaspoonchipotle chili powderor more for extra heat
½cupfinely chopped fresh cilantroleaves and tender stems, plus more for garnish
2tablespoonsfresh lime juiceabout ½ a lime, plus more lime wedges for serving, optional
Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat until shimmering; swirl to coat the pan. Add cauliflower rice and spread into an even layer; cook, undisturbed, for 2-3 minutes or until lightly browned on one side (take care not to burn it). Stir and again spread into an even layer to cook, undisturbed, for 2-3 minutes more or until lightly browned on the other side. Stir and transfer toasted cauliflower rice to a clean bowl.
Add remaining tablespoon of oil to skillet (no need to wipe it out) and swirl to coat. Add onion, garlic, jalapeños and salt; cook and stir until mixture is fragrant and onion is translucent, about 2 minutes. Add tomatoes, chicken broth, cumin and chipotle chili powder; cook and stir until tomatoes are softened, about 3 minutes more. Stir in tomato paste. Return cauliflower rice to skillet and stir to combine; cook and stir 2-3 minutes more, or until cauliflower is fluffy, tender and heated through. Remove from heat and stir in cilantro and fresh lime juice. Season to taste with salt.
Serve with lime wedges, garnished with more cilantro if desired.
To make uniform cauliflower rice at home, core a large head of cauliflower and separate into florets. Quarter or halve any large florets. Attach the shredding disc to your food processor and, with the machine running, add florets through the chute. (It's easier to get a consistent size cauliflower rice with the shredding disc than using the standard S blade.)