Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve any large cauliflower florets and pop them onto a large baking tray. Drizzle with oil, sprinkle over the Thai style spice blend (add less if you'd prefer things milder) and season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

While the cauliflower roasts, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. 

Trim the pak choi, then thinly slice lengthways.

Zest and cut the lime into wedges (see ingredients for amount).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the pepper chunks and stir-fry until beginning to soften and colour, 4-5 mins.

Stir in the yellow Thai style paste to coat and cook for 1 min more. Add the pak choi, coconut milk and water for the sauce (see pantry for amount), stir to combine. Bring to the boil, then turn the heat to medium-low.

Simmer the curry until the veg is tender, 4-5 mins.

Stir the roasted cauli through the curry, then remove from the heat and stir in the soy sauce. Squeeze in some lime juice from a lime wedge. 

Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.

Fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the Thai style veggie curry. 

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!