Sweet & Sour Cauliflower

Preheat your oven to 220°C.

Cut the cauliflowers into medium-sized florets. Roughly chop the stalks and the leaves (the best bit in our opinion) then divide between two baking trays. Season well with salt and black pepper then drizzle with a good glug of neutral oil. Spread out into a single layer so everything cooks evenly. Roast for 25–30 mins until tender and a little charred.

Sauce time. Measure the ketchup, soy, pineapple juice, sugar and rice vinegar into a small saucepan. Place over a low heat and cook until the sugar has dissolved, then bring to the boil. Measure the cornflour into a small bowl, add 1 tbsp of water and mix to a milky smooth paste. Pour the paste into the boiling sauce, stir it in and cook for 3–4 mins until the sauce has nicely thickened. Keep warm.

Cook the rice according to the packet instructions. Once cooked,
put the frozen peas into a bowl and pour over boiling water, leave to defrost for 1–2 mins until the peas turn bright green. Drain in a sieve then tip into the rice. Finely grate in the ginger and stir everything together. Keep warm.

Thinly slice the spring onions (green and white parts).

Divide the rice between four bowls and top with the cauliflower. Pour over the sweet and sour sauce and scatter over the spring onions to serve.