In a nonstick pan, drizzle in the olive oil and then sauté the onions, garlic, red pepper, and tomatoes for 5 minutes.
Add in the ground coriander, cumin, smoked paprika, and cauliflower rice. Stir and sauté for another 5-8 minutes.
Pour in the tomato paste and stock and sprinkle in a pinch of salt and pepper. Stir it all together and let it bubble away, stirring for 10-12 minutes or until the liquid has mostly cooked away.