Add the garlic and cook for a further 2 mins.
Increase the heat and add the chilli, all the spices and the cauliflower florets. Fry for 5 mins, stirring frequently, then add the coconut milk and vegetable stock. Bring to a boil then reduce the heat and simmer, covered, for 10 mins.
Cook the rice to pack instructions.
Made using a recipe from Tesco Recipes as part of a campaign for promoting their vegan food range. You can find it here