Fill your kettle and boil it. Rinse the rice under cold water, then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop a lid on the pan, bring to the boil, then turn the heat right down and gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and let it steam in the pan, lid on, for 5 mins to finish cooking the rice.

While the rice cooks, slice the leaves off the cauliflower and set aside. Break the cauliflower into bite-size florets and chop the stalk to match. Put a deep frying pan or wok on a medium heat and add 1 tbsp oil and the cauliflower. Fry, stirring often, for 4-5 mins till the cauliflower is browned.

While the cauliflower fries, roughly chop the tomatoes. Finely slice the cauliflower leaves. Stir the tomatoes into the cauliflower and fry, stirring often, for a further 3-4 mins till the tomatoes start to break down and look pulpy.

While the veg cook, peel and grate or crush the garlic. Roughly chop the olives. Finely chop the parsley stalks, setting the leaves aside for later.

Stir the garlic, olives and parsley stalks into the pan. Add a pinch of dried chilli flakes (they're very spicy, so use as much or as little as you prefer – you can add more towards the end of the recipe for an extra kick). Season with a pinch of salt and pepper and pour in 100ml hot water from the kettle. Bubble for 4-5 mins, stirring occasionally, till the tomatoes have formed a thick sauce.

Roughly chop the parsley leaves. Stir the cauliflower leaves into the pan and cook, stirring for 2 mins. Taste the sauce and add more salt, pepper or chilli flakes if you think it needs it.

Divide the rice between a couple of warm plates or bowls. Top with the cauliflower and sauce, and garnish with the parsley leaves to serve.