In a bowl, mix together your cornflour, plain flour with a sprinkling of salt and pepper. Add a splash of water, adding bit by bit to the flour mix, stirring continuously until you have a smooth batter.

Heat a pan with vegetable oil, ready for frying.

Slice your cauliflower into medium-sized florets. Coat your cauliflower florets in the cornflour mixture.

Once your oil is hot, submerge your cauliflower and fry them for 6 minutes until slightly browned. Remove and set aside.

Get your rice on (follow pack instructions).

For the sauce, add a tbsp of vegetable oil to a pan. Grate your garlic and ginger and add to the pan. Cook these for 30 seconds, then add your sweet chilli, sriracha, vinegar and soy sauce. Stir everything together and bubble away for a couple of minutes until nicely combined.

In to a small glass, add 1 tsp of the cornflour and mix with 2 tbsps of water. Pour this into the sauce.

Once the sauce is nice and thick, add in your cauliflower, making sure to coat them in the sauce. Serve the cauliflower on a bed of steaming rice and get stuck in!