For the roasted cauliflower

• Preheat the oven at 180 degrees celsius (350 fharenheit). Line a baking tray with parchment paper. Cut the cauliflower into florets.
• Mix the olive oil, curry powder and turmeric in a large bowl (metal or ceramic so it won’t stain) and toss in the florets to coat. Pop onto a baking tray, and if needed drizzle with more olive oil so they cook beautifully. Cook for 15 – 20 minutes turning halfway through.
• Cut beans in half, blanch in boiling water for 4-5 minutes and then strain and cool in iced water.
• Melt the butter in a large pan or heavy based wide pot and sautee the onions 3-4 minutes till translucent.  Add the garlic and cook 30 seconds then the spices, curry and turmeric to warm and become fragrant usually a couple of minutes. Stir in the rinsed rice and mix well, the stock cube or powder and cold water and bring up to the boil then reduce to a gentle heat or low flame for 10-12 minutes or until the water is absorbed.
• Take off the heat and allow to sit for 5 minutes. Mix your green beans through the biryani and add the roasted florets on top or mix through as well.  Sprinkle with fresh corriander or mint to finish.