Tip the cornflour into a small bowl and stir in the hoisin sauce to make a smooth paste. Add the brown rice vinegar and the tamari and stir to mix. Set aside.

Trim the roots and any ragged greens off the spring onions. Roughly chop the spring onions, white and green parts, and set aside. Slice the leaves off the cauliflower (see our tip on how to use them up), then chop the cauliflower stalks and florets into small, bite-size chunks. Peel and finely slice the garlic cloves. Finely slice the chilli, flicking out the seeds and white pith for less heat.

Fill your kettle and boil it. Rinse the rice under cold water then tip it into a small pan. Pour in 300ml hot water from the kettle. Add a pinch of salt, cover and bring to the boil. Turn the heat right down and gently simmer for 8 mins till the rice has absorbed the water and become tender. Take the pan off the heat and set aside to steam the rice in the pan, lid on, for 5 mins to finish cooking the rice. The rice will keep warm in the pan while you fish the kung pao caulfilower.

Place a deep frying pan or wok on a high heat and add 2 tbsp oil to the pan. Tip in the cauliflower and stir fry for 6-7 mins till golden brown all over and just tender. Scoop the cauliflower out of the pan onto a plate and set aside.

Add another 1 tbsp oil to the wok. Add the garlic and chilli to the wok and sizzle for 15 secs, then add the spring onions and stir fry for 2 mins till lightly browned and just tender.

Return the cauliflower to the pan and pour in the hoisin sauce mix. Add 200ml hot water from the kettle to the wok and stir to mix everything together. Tip in the peanuts. Bubble for 4-5 mins till the sauce reduces a little and the cauliflower is tender.

Fluff the rice with a fork and divide between 2 warm plates or bowls. Spoon over the kung pao cauliflower and serve.