Speedy Cauliflower Stir-Fry with Spinach Rice

1. Fill your kettle and boil it. Rinse the brown rice under cold water, then tip it into a medium-sized pan. Pour in 300ml hot water from the kettle. Add a pinch of salt, cover and bring to the boil. Turn the heat right down and very gently simmer for 20-25 mins till the rice has absorbed the water and become tender. Take the pan off the heat and set aside to steam the rice in the pan, lid on, for 5 mins to finish cooking the rice. The rice will keep warm in the pan while you finish the kung pao cauliflower.

2. Tip the cornflour into a small bowl and stir in the hoisin sauce to make a smooth paste. Add the balsamic vinegar and the tamari and stir to mix. Set aside.

3. Trim the roots and any ragged greens off the spring onions. Roughly chop the spring onions, white and green parts, and set aside. Slice the leaves off the cauliflower (see our tip on how to use them up), then chop the cauliflower stalks and florets into small, bite-sized chunks. Peel and finely slice the garlic cloves. Finely slice the chilli, flicking out the seeds and white pith for less heat.

4. Place a wok or deep frying pan on a high heat and add 2 tbsp oil to the pan. Tip in the cauliflower and stir-fry for 6-7 mins till golden brown all over and just tender. Scoop the cauliflower out of the pan onto a plate and set aside.

5. Add another 1 tbsp oil to the wok. Add the garlic and chilli and sizzle, stirring, for 15 secs, then add the spring onions and stir-fry for 2 mins till browned and just tender.

6. Return the cauliflower to the pan and pour in the hoisin sauce mix. Add 200ml hot water from the kettle and stir to mix. Tip in the peanuts. Bubble for 4-5 mins till the sauce reduces a little and the cauliflower is tender.

7. While the cauliflower simmers, add the spinach to the pan of cooked rice, then pop the lid back on and leave for 1-2 mins to wilt it. Fork the spinach into the rice, then divide between warm bowls or plates. Top with the stir-fried cauliflower and serve.

8. Love Your Leftovers
The stir-fried cauliflower will keep for up to 2 days in the fridge in airtight tubs. Divide between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.

9. No Waste, More Taste
Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or sliced and added to stews for the final 5 mins of cooking for an extra burst of green.