Bang Bang Cauliflower with Rice Pilaf, Green Beans and Yoghurt

Preheat oven to 200. 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. Roughly chop peanuts. Cut tops from green beans.

In a saucepan heat butter over low heat. Add half the garlic and the rice. Stir for 1 minute until fragrant and toasted. Add 1¹⁄₂ 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, sweet chilli, lime juice, coriander stems and remaining garlic with 1tbsp oil. Whisk well and toss 3/4 of the sauce with the cauliflower until well covered. Spread the cauliflower over a lined baking tray and cook for 15-20 minutes until it is tender and has started to caramelise.

Tip! Do keep an eye out as it will start to catch a burn, a few charred edges is great but it will burn quickly.

When the cauliflower is almost finished, add a pinch of salt to the boiling water. Cook the beans for 3-4 minutes or until cooked to your liking.

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 a drizzle of the remaining sauce.

Preheat oven to 200. 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. Roughly chop peanuts. Cut tops from green beans.

In a saucepan heat butter over low heat. Add half the garlic and the rice. Stir for 1 minute until fragrant and toasted. Add 1¹⁄₂ 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, sweet chilli, lime juice, coriander stems and remaining garlic with 1tbsp oil. Whisk well and toss 3/4 of the sauce with the cauliflower until well covered. Spread the cauliflower over a lined baking tray and cook for 15-20 minutes until it is tender and has started to caramelise.

Tip! Do keep an eye out as it will start to catch a burn, a few charred edges is great but it will burn quickly.

When the cauliflower is almost finished, add a pinch of salt to the boiling water. Cook the beans for 3-4 minutes or until cooked to your liking.

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 a drizzle of the remaining sauce.