Sweet & sour cauliflower with rice

Prep 10 minutes ● Cook 25 minutes

SERVES 4

● 1 large cauliflower, broken into florets

● 1 small onion, cut into wedges

● 1 red and 1 green pepper, both deseeded and cut into 3 cm strips

● 2 garlic cloves, thickly sliced

● ½ tbsp vegetable oil

● 2 tbsp light soy sauce

● 2 tbsp cornflour

● 60 g reduced-sugar tomato ketchup

● ½ x 435 g tin pineapple chunks in juice, drained and juice reserved ● 3 tbsp rice vinegar

● 2 x 250 g pouches microwave basmati rice

● 2 spring onions, trimmed and finely sliced, to serve

PREHEAT the oven to 200 c/ fan 180 c/gas mark 6. Put the cauliflower, onion, peppers, and garlic on a large baking tray, drizzle over the oil and toss to coat. Roast for 20 minutes. Meanwhile, combine the soy sauce and cornflour in a small bowl. Put the mixture in a non-stick wok or frying pan set over a medium heat, then whisk in the ketchup, pineapple juice, vinegar and 350 ml water. Simmer the mixture for 4- 5 minutes until thickened, then add the roasted vegetables and the pineapple. Cook, stirring, for 1 minute until everything is coated in the sauce. Prepare the rice according to pack instructions, then divide between bowls. Top with the sweet and sour cauliflower. Garnish with the spring onions.