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1 large cauliflower

50g panko breadcrumbs

50g cornflour

150ml unsweetened plant-based milk

salt and black pepper

vegetable oil, for frying

130g basmati rice

250ml boiling water

2 tbsp sesame seeds

3 spring onions, sliced

2 garlic cloves, peeled and grated

thumb-sized piece of fresh ginger, peeled and grated

2 tbsp dark brown sugar

2 tbsp gochujang paste (or sriracha sauce)

2 tbsp soy sauce

2 tsp sesame oil

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Prepare the cauliflower steaks

1. Pull the leaves from the cauliflower. Holding it upside down, make 3 slices through the base, 2cm apart, to give you 2 cauliflower steaks. (Save the rest of the cauliflower to use another time.)

2. Place the steaks on a microwaveable plate, cover with clingfilm and microwave on high for 2 minutes.

Cook the rice

1. Rinse the rice well, then tip it into a microwaveable bowl. Pour in the boiling water and microwave on high for 8 minutes. Cover with a clean tea towel and set aside.

Coat and cook the schnitzels

1. Pour a 1cm depth of oil into a large frying pan and place over a medium-high heat.

2. Put the milk in a flat-bottomed bowl or baking tray and spread the breadcrumbs and cornflour on 2 separate plates. Season the flour with a big pinch of salt and pepper.

3. Take each of the cauliflower steaks and dip them first into the flour, then into the milk, and finally into the breadcrumbs, pressing them onto the cauliflower.

4. Once the oil is hot, add the cauliflower steaks and fry for 2-3 minutes on each side until golden and cooked through. Transfer to a plate lined with kitchen paper to drain.

Make the sauce

1. Put the garlic and ginger in a small saucepan. Add the brown sugar, gochujang paste, soy sauce and sesame oil to the pan and set over a medium heat. Simmer for 3-4 minutes until the sauce is syrupy. Remove from the heat and set aside.

Finish the rice and serve

1. Use the fork to fluff up the rice: Season with salt and pepper. Stir through the sesame seeds, reserving a few for a garnish. Stir through the spring onions.

2. Drizzle the schnitzels with the sauce and serve alongside the rice with a sprinkling of sesame seeds.

Tip: Make up a larger batch of sauce to freeze for next time. It doesn't freeze solid, so you can store it in one container and then spoon out portions when you need them. Simply microwave for 30 seconds or until piping hot, and you're ready to go.

Adapted from Speedy Bosh by Henry Firth and Ian Theasby