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Heat the oil in your pan and fry the curry powder.
Blend the cauliflower 100 g at a time (this keeps it fluffy and prevents it from turning into mush). Turn the first batch out into the pan then blend the second batch.
Blend the chickpeas to a similar consistency as the cauliflower and add to the pan.
Add sunflower seeds and salt to taste.
Fold the rice over in your pan rather than stirring it to keep it fluffy, for about 5 mins.