Roasted cauliflower, lime and coconut rice and lentil bowls

Preheat the oven to 220°C/200°C fan/gas mark 6. Break the cauliflower (2) into small florets, reserving the young leaves. Arrange on a large baking sheet, sprinkle over the coconut and lime seasoning (2 tbsp) and drizzle with oil, then season with salt and pepper, tossing to coat. Roast for 15 minutes, until starting to char. Roughly chop the leaves and add these to the tray and roast for a further 3-4 minutes until golden brown.

Meanwhile, open the coconut milk (8 tbsp) and stir together so it’s not separated. Blitz the coconut milk (save the rest of the tin for another recipe), coriander (1 bunch) (saving some to garnish), green chillies (2) and the juice of two of the limes (2) with ½ tsp salt in a food processor until smooth. Taste to check the seasoning and acidity.

Heat the chickpea and rice mixes (2 packs) in the microwave according to the pack instructions. Cut the remaining lime (1) into four wedges. Serve the roasted cauliflower with the green chilli sauce, rice mix, a sprinkling of coriander and an extra wedge of lime.