a) Preheat your oven to 240°C/220°C fan/gas mark 9. Halve any large cauliflower florets.

b) Pop the cauli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins.

a) Meanwhile, boil a half-full kettle. Drain and rinse the chickpeas. 

b) Halve the lime.

c) Roughly chop the coriander (stalks and all).

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

b) When the cauli is halfway through cooking, remove from the oven and drizzle over the sweet chilli sauce.

c) Turn to glaze the cauli, then return to the oven for the remaining time. 

a) When the rice has 5 mins remaining, heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Stir-fry the red Thai style paste and Thai style spice blend (add less if you'd prefer things milder) until fragrant, 30 secs.

c) Stir in the coconut milk, chickpeas, veg stock paste, and sugar (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

a) When the rice is cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

b) Remove from the heat and add a squeeze of lime. Taste and season with salt, pepper or lime juice. Add a splash of water if you feel it needs it.

c) When everything's ready, stir the roasted cauli into the sauce.

a) Share your rice between your serving bowls.

b) Spoon over the red Thai style curry.

c) Sprinkle over the coriander and serve with any remaining lime wedges for squeezing over.

Enjoy!