Mix the tomato paste, chili crunch, honey, soy sauce, vinegar, water, and scallion whites together in a small bowl. Set aside.

Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, add the cauliflower and toss to coat in the oil. Cook for 4-5 minutes, stirring occasionally, until the cauliflower begins to brown in spots. Transfer to a large bowl and cover with a plate or lid.

Add the remaining 1/2 tablespoon of olive oil to the pan, followed by the ground beef. Cook for 3-4 minutes on one side to brown the beef until a crust begins to form. Break the beef apart with a spatula and finish cooking.

Add the sauce to the beef and cook for 1-2 minutes until the sauce thickens and evenly coats the beef. Add the cauliflower to the pan and toss everything together.

Garnish with the scallion greens and serve over rice.