Heat the oven to 240C/220C fan/ gas 9. Discard any tatty outer leaves on the cauliflower, then cut into florets and slice the stalk and leaves into bite-sized pieces. Tip into a bowl with the onions and olive oil, season, toss together and set aside.

Tip the rice into a sieve and wash under cold running water until the water runs clear. Tip into a large baking dish with the cranberries, raisins or sultanas and season with 1 tsp sea salt and lots of pepper. Pour over 700ml boiling water and top with the cauliflower and onion mix. Cover with a layer of foil and seal well. Bake for 25-30 mins, then remove the foil and cook for a further 5 mins until the rice is cooked and all the liquid has been absorbed. Leave to stand for 5 mins.

Meanwhile, mix the vinegar, olive oil, honey and garlic in a bowl. Tip in the remaining dressing ingredients, stir to combine, season to taste and set aside. Fluff up the cooked rice with a fork and spoon the dressing over the top. Scatter over the whole parsley leaves to serve.