a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Halve any large cauliflower florets.

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

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

a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-hight heat.

c) Once hot, add the garlic, ginger puree and tomato puree. Fry until fragrant, 1 min.

a) Meanwhile, drain and rinse the black beans in a sieve.

b) Once fragrant, stir the coconut milk, veg stock paste, black beans, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

c) Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.

d) While the stew simmers, zest and cut the lime into wedges.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the soy sauce and a good squeeze of lime juice.

c) When the cauliflower is ready, stir it through the sauce.

a) Fluff up the rice with a fork, then stir through the lime zest.

b) Share the zesty rice between your bowls.

c) Spoon over the cauliflower and black bean stew.

d) Serve with any remaining lime wedges for squeezing over.