Cook the cauliflower: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the cauliflower florets and cook for 8-10 minutes, stirring occasionally, until they start to brown and become tender. Remove from the skillet and set aside.

Sauté the onions and garlic: In the same skillet, add the remaining olive oil or butter. Sauté the diced onion, bell pepper, and garlic for 4-5 minutes, until softened and fragrant.

Combine the corned beef and vegetables: Add the cooked cauliflower and chopped corned beef to the skillet with the onions and peppers. Stir in the smoked paprika and thyme, and cook for another 5-7 minutes, allowing the flavors to combine. Season with salt and pepper to taste.

Serve: Garnish with fresh parsley and serve hot. Optionally, top the hash with fried eggs for a complete meal.