In a large dutch oven or stock pot over medium heat, combine the meat, onions, and celery and sprinkle with the salt and pepper. Sauté until cooked through, about 8 minutes, breaking up the clumps with the back of a wooden spoon. If desired, spoon off some or all of the fat from the ground meat.
Add the red pepper, garlic, paprika, Italian seasoning, red pepper flakes, and cloves and continue to sauté until fragrant, 1 minute more.
Stir in the cabbage and cook until beginning to soften, about 3 minutes.
Add the broth, tomatoes, and tomato paste. Bring to a simmer and reduce the heat to low. Simmer 15 minutes.
Stir in the cauliflower rice and cook until tender, another 3 to 5 minutes.
Notes
Storage Information: Store the soup in a covered container in the fridge for up to 5 days or in the freezer for up to 3 months.