Bang Bang Cauliflower with Rice Pilaf, Sugar Snap Peas and Yoghurt

Preheat oven to 200°C. Put a small pot of water on to boil for step 4. Cut cauliflower into small florets. Pick coriander leaves, finely slice stems. Finely slice spring onion. Mince garlic. Trim sugar snap peas and remove tough string. Zest lime.

Tip! If cauliflower is very large you don’t have to use it all.

In a saucepan heat butter over low heat. Add half the garlic and the rice. Stir for 1 minute until fragrant and toasted. Add 3 cups of water and bring to a boil over medium heat. Reduce heat to simmer, place a lid on top and cook for 12-15 minutes or until water is absorbed and rice is tender. Keep warm.

Tip! Taste the rice, if it's still crunchy add a few more tbsp of water and simmer for a few more minutes on low.

Combine the sriracha (to taste), sweet chilli, lime zest and juice (to taste), coriander stems and remaining garlic with 1 Tbsp oil. Whisk well and mix ¹⁄₂ of the sauce with the cauliflower until well covered. Spread the cauliflower over a lined baking tray, season with salt and cook for 15-20 minutes in the oven until tender and has started to caramelise.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

When the cauliflower is almost finished, add a pinch of salt to the boiling water. Cook the sugar snap peas for 2-3 minutes or until cooked to your liking. Drain very well and season to taste.

Tip! You can boil a kettle and cover the veg with boiling water for 3-4 minutes rather than blanching if preferred.

Fluff rice with a fork and divide amongst serving plates, add a spoonful of yoghurt, followed by the cauliflower. Add the beans and garnish with coriander, spring onion, peanuts and the remaining sauce.

Preheat oven to 200°C. Put a small pot of water on to boil for step 4. Cut cauliflower into small florets. Pick coriander leaves, finely slice stems. Finely slice spring onion. Mince garlic. Trim sugar snap peas and remove tough string. Zest lime.

Tip! If cauliflower is very large you don’t have to use it all.

In a saucepan heat butter over low heat. Add half the garlic and the rice. Stir for 1 minute until fragrant and toasted. Add 3 cups of water and bring to a boil over medium heat. Reduce heat to simmer, place a lid on top and cook for 12-15 minutes or until water is absorbed and rice is tender. Keep warm.

Tip! Taste the rice, if it's still crunchy add a few more tbsp of water and simmer for a few more minutes on low.

Combine the sriracha (to taste), sweet chilli, lime zest and juice (to taste), coriander stems and remaining garlic with 1 Tbsp oil. Whisk well and mix ¹⁄₂ of the sauce with the cauliflower until well covered. Spread the cauliflower over a lined baking tray, season with salt and cook for 15-20 minutes in the oven until tender and has started to caramelise.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

When the cauliflower is almost finished, add a pinch of salt to the boiling water. Cook the sugar snap peas for 2-3 minutes or until cooked to your liking. Drain very well and season to taste.

Tip! You can boil a kettle and cover the veg with boiling water for 3-4 minutes rather than blanching if preferred.

Fluff rice with a fork and divide amongst serving plates, add a spoonful of yoghurt, followed by the cauliflower. Add the beans and garnish with coriander, spring onion, peanuts and the remaining sauce.