• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the cauliflower into florets. Halve any large florets.
• Pop the florets into a mixing bowl. Add half the aioli and toss to coat. 
• In a separate bowl, mix the breadcrumbs with ¼ tsp salt (per 2P) and 1 tbsp oil (per 2P).
• Add the breadcrumb mix to the florets and toss to coat evenly.

• Pop the coated cauliflower onto a lined baking tray.
• Arrange in a single layer—make sure it's well spaced out. 
• When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.

TIP: If the florets don't fit in a single spaced out layer spread them across two baking trays.

• Meanwhile, rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 12 mins, then remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
• Trim the cucumber and halve lengthways. Thinly slice widthways. 
• Trim and thinly slice the scallion. Separate the green portions from the white.

• Chop tofu into 2cm cubes, season with salt and pepper.
• Place a large pan over high heat with a drizzle of oil. 
• Once hot, fry the tofu and carrot for 6-8 mins. Add soy sauce and the whites of the scallion and cook for 1-2 mins.
• Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
• Meanwhile, to make the sauce, combine half a sachet of vinegar (per 2P), the sweet chilli sauce and the remaining aioli in a bowl.

• Fluff up the rice with a fork and divide between bowls.
• Top with crispy cauliflower, fried veg, tofu and sliced cucumber.
• Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.