Place the flour and smoked paprika in a bowl and season with salt and pepper. Use this to evenly coat the pork strips, tipping away any excess flour.
Heat 1 tablespoon of the olive oil in a flameproof casserole over a medium heat and quickly brown the pork on all sides. Don’t put too much pork in the casserole at once or it won’t brown – it’s best to fry it in batches. Transfer the meat to a plate and set aside.
Add the remaining tablespoon of oil to the casserole, then sauté the onions, green peppers, garlic and dried oregano for about 5 minutes, until the vegetables are just beginning to catch a bit of colour. Return the pork to the casserole and stir to combine. Pour in the wine and allow it to bubble down, scraping the bottom of the casserole with a wooden spoon to remove any sediment. Add the
tomatoes, stock, Worcestershire sauce, tomato purée, honey and a good pinch of sea salt and black pepper and bring up to a steady simmer. Place the lid on the casserole and simmer for another 20 minutes or so, until the pork is completely tender.
Meanwhile, to make the cauliflower rice, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Line the base of a steamer with parchment paper, tip in the cauliflower and cook for 8–10 minutes, until tender. Season with salt and pepper, then fluff up with a fork.
Divide the cauliflower rice among warmed plates, then spoon over the pork goulash. Garnish with the parsley to serve.