• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Cut the cauliflower into florets (like small trees). Halve any large florets.
• Pop the cauliflower onto a lined baking tray.
• Toss with half the Thai style spice, salt, pepper and a drizzle of oil.
• Spread out in a single layer and roast on the top shelf until soft and golden, 15-20 mins.

• 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, cover and cook for 12 mins.
• 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, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
• Trim the pak choi. Separate the leaves and quarter widthways into roughly 2cm chunks.
• Zest half a lime (per 2P) then cut into thick wedges.
• Roughly chop the coriander (stalks and all).
• Thinly slice the chilli. Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, fry the bell pepper with remaining Thai spice until it begins to soften and colour, 4-5 mins.
• Add the red Thai paste. Stir to coat and cook until fragrant, 1 min.
• Add the pak choi along with the coconut milk and stock.
• Bring to the boil then reduce the heat to medium-low.

NOTE: Adding prawns? Add to the hot pan along with the bell pepper and fry until cooked through, 4-5 mins.

• Let the curry simmer until the pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.
• When the cauliflower is ready, add it to the curry and stir to coat in the sauce.
• Remove from the heat and season to taste with salt, pepper and a squeeze of lime juice.
• Fluff up the rice and stir in the lime zest and half the coriander.

• Share the rice between bowls and top with the fragrant curry.
• Finish with a sprinkle of fresh chilli and the remaining coriander.
• Serve the remaining lime wedges alongside for squeezing over.