Preheat the oven to 220°C / fan 200°C / gas 7.

For the cauliflower bites: In a mixing bowl, mix the flour, cornflour, baking powder, garlic granules, and salt. Gradually whisk in the sparkling water until it forms a thick but pourable batter.

In small batches, add the cauliflower florets, stir to coat in the batter, then lift out by hand, allowing excess batter to drip off. Place on a lined baking tray ensuring the florets do not touch. Bake in the hot oven for 20–25 minutes, turning halfway, until golden and crisp at the edges. Set aside.

Make the sweet and sour sauce: Meanwhile, heat 1 tbsp oil in a frying pan or wok on a medium heat. Add the onion and peppers. Cook for 4 minutes until slightly softened. Add the garlic and ginger and cook for 1 minute. Stir in the ketchup, vinegar, soy sauce, sugar, and tomato puree. Add the pineapple juice and stir well. Simmer gently for 2-4 minutes until the sauce is hot. Gradually stir in the cornflour paste. Cook for 2-3 minutes until thickened and glossy. Turn off the heat while the rice is cooked.

Heat 1 tbsp oil in a frying pan on a medium heat. Add the pineapple and cook for 2-3 minutes until it starts to take on some colour. Add the spring onion, garlic, and chilli. Cook for 1 minutes. Add the cooked rice and heat for 4-5 minutes until steaming. Stir in the sesame oil and season to taste with salt and black pepper. Turn the heat to very low while the sauce heats up.

Add the battered cauliflower to the sauce. Stir to coat. Heat the sauce on a medium-high heat for 4-5 minutes until hot throughout.

Spoon the pineapple fried rice into bowls and top with the sweet & sour cauliflower. Scatter with toasted sesame seeds and sliced spring onion.