In a small bowl, combine the tomato paste, chili crunch, honey, soy sauce, black vinegar, and water along with the chopped scallion whites. Mix well until smooth and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and sauté for 4-5 minutes until they begin to brown and soften slightly. Transfer to a bowl and let rest.

In the same skillet, add another tablespoon of olive oil and the ground beef. Cook for 3-4 minutes without stirring to develop a crust, then break apart and continue cooking until browned and no longer pink.

Pour the prepared sauce into the skillet with the browned ground beef, stirring for 1-2 minutes until the sauce thickens slightly.

Return the sautéed cauliflower to the skillet and toss gently until fully combined. Serve garnished with chopped scallion greens over rice or grain.