Once the oil is heated, add the onion and cook until they start to go translucent, about 2 minutes.
Add in the garlic and the spices. Saute for 1 minute and combine.
Add the peas and cauli rice to the pan. Plan a lid on the pan. Stir the mixture occasionally to prevent sticking. If there is sticking, add 1 tablespoon of water at at time to remove anything that sticks to the pan.
Allow the cauli rice mixture to cook for 5-7 minutes - until desired tenderness. Do not overcook or you will have mush!
Add the quartered tomatoes in the last minute of cooking.
Serve immediately, or allow to cool and store in the fridge for up to 4 days.