Bang Bang Cauliflower

While cauliflower is baking, finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and all water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

While rice is cooking, drain the baby corn spears. Thinly slice carrot into half-moons. Thinly slice spring onion, keeping the white and green parts separate. Thinly slice cucumber.

In a small bowl, combine the rice wine vinegar, chilli flakes (if using) and remaining sweet chilli sauce and mayo.

TIP: Use as much or as little chilli flakes as you like!

When rice has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Stir fry the carrot until softened, 3-4 minutes. Add baby corn and cook until tender, 2-3 minutes. Add the soy sauce and white parts of spring onion and cook, tossing, until wilted, 1 minute.