• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Season peeled prawns with salt and pepper. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil if needed. Cook Sri Lankan spice blend, tomato paste and remaining garlic until fragrant, 1-2 minutes. • Add chicken-style stock powder, coconut milk, the honey and water (for the sauce). Simmer until the sauce has slightly thickened, 3-4 minutes.

• Remove pan from heat, add roast veggies and prawns, stirring to combine. Season to taste.

• Divide garlic rice between bowls. Top with Sri Lankan prawn and cauliflower curry. • Tear over coriander(see ingredients). Enjoy!