Bombay Cauliflower Poppers with Scented Rice

Steps

1. Preheat oven to 210°C. Line an oven tray with baking paper. Place seasoned flour and cauliflower spices in a bowl. Whisk egg, oil and milk in a second bowl and place breadcrumbs in a third bowl. Coat cauliflower in flour/ spice mix, then egg mix, then crumbs. Shake off excess as you go. Reserve seasoned flour. Place on prepared tray.
2. Bake for about 25 minutes, until tender and crunchy. While cauliflower bakes, heat a drizzle of olive oil in a medium pot on medium heat. Cook scented rice spices for about 1 minute, stirring often, until toasted and fragrant.
3. Add rice, water and salt to 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.
4. Toss chickpeas in reserved seasoned flour. When cauliflower has 10 minutes cook time remaining, scatter chickpeas on tray and cook for the final 10 minutes. Once cooked, season to taste with salt and pepper.
5. While cauliflower and chickpeas cook, prepare the slaw. Peel and grate carrots; thinly slice spring onions; cut apple into thin matchsticks (or grate). Toss all in a large bowl with first measure Bombay aioli and almonds. Season to taste. Fold spinach through cooked rice.
6. To serve, spoon ¾ cup scented rice into each bowl. Top with Bombay cauliflower poppers and a handful of Indian carrot slaw. Serve remaining Bombay aioli on the side for dipping (if using).