Heat the grill to high. Toss the cauliflower on a tray with 1/2 tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.

When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.