GINGER CAULIFLOWER WITH KIMCHI RICE AND SRIRACHA MAYO

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the rest of the meal. Cut cauliflower into small florets and set aside.
3. When rice has about 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook cauliflower for 2-3 minutes, until starting to brown. Add ginger and cook for about 1 minute, until golden and fragrant.
4. Add garlic, edamame beans and sesame oil to pan with cauliflower and cook for about 2 minutes, until heated through. Season to taste with salt and pepper.
5. Add cauliflower mixture to a large bowl along with spinach leaves and first measure of sriracha mayonnaise. Toss to combine and season to taste. Roughly chop coriander and set aside. Roughly chop kimchi and fold through cooked rice.
6. divide kimchi rice between bowls. Top with ginger cauliflower, a dollop of remaining sriracha mayonnaise and a sprinkle of coriander and peanuts.