Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 1 min. Drain and set aside. For a more nutty, roasted flavour, you can also roast your cauliflower florets in a hot oven at 200°C/180°C fan for 20-25 minutes until tender and golden.

Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi and cook for a further 5 mins. Then add the garlic, ginger, turmeric and curry powder. Cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding a splash water if it looks a little dry. Season and scatter over the chilli.