Rice the cauliflower: Cut the cauliflower into florets and pulse in a food processor until it resembles breadcrumbs — you'll hear a soft whirring sound, and the texture should look like coarse sand. If you don't have a food processor, grate it by hand; your arms will get a workout, but it works.

Brown the beef: Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Add the beef mince, breaking it apart with a wooden spoon. Let it sit undisturbed for 2 minutes until the underside turns a deep golden brown — that sizzle tells you it's searing, not steaming. Stir and cook for another 3 minutes until no pink remains.

Sweat the aromatics: Push the beef to one side of the pan. Add the diced onion and red pepper to the empty space; cook for 3 minutes until the onion turns translucent and smells sweet, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant — you'll smell it before you see it.

Bloom the spices: Sprinkle the cumin, smoked paprika, oregano, chilli flakes, salt, and pepper over the beef and veg. Stir everything together for 1 minute — the spices will toast and release a warm, smoky aroma that fills the kitchen.

Simmer the sauce: Pour in the chopped tomatoes and beef stock. Stir well, scraping up any brown bits from the pan bottom — those are pure flavour. Bring to a gentle bubble (you'll see lazy bubbles around the edges), then reduce the heat to low and let it simmer for 8 minutes. The sauce will thicken and darken slightly.

Add the cauliflower rice: Stir the riced cauliflower into the pan. It will look like a lot at first, but it wilts down quickly. Cook for 4-5 minutes, stirring occasionally, until the cauliflower is tender but not mushy — it should still have a slight bite. You'll notice the mixture becomes cohesive, like a proper rice dish.

Finish and rest: Squeeze the lime juice over the top and stir through half the chopped coriander. Remove from the heat and let the pan rest for 2 minutes. This resting time lets the juices redistribute so every bite is moist, not watery.

Serve: Divide between four bowls, garnish with remaining coriander, and add any toppings you like — diced avocado, a dollop of sour cream, or a handful of shredded lettuce all work beautifully.