Bring a large pot of water to boil and cook the cauliflower for about 5 minutes, just until slightly tender.

While the cauliflower is cooking, melt the butter in a microwave-safe dish and mix in the minced garlic until fragrant, about 30 seconds.

Preheat your oven to 350°F (180°C).

Drain the cauliflower and coat it with the melted butter and garlic mixture.

Arrange the coated cauliflower in a baking dish and roast in the oven for 10 minutes, until it starts to turn golden.

In a small bowl, whisk together soy sauce, apple cider vinegar, honey, and turmeric. Drizzle this mixture over the roasted cauliflower and return it to the oven for an additional 10 minutes.

Chop the onion, sweet potato, and hot peppers while the cauliflower is roasting.

In a separate pot, combine the rice and water. Bring to a boil, then reduce to a simmer and cook until the rice is tender, about 15-20 minutes.

Serve the roasted cauliflower on a bed of rice, topped with the sautéed onion, sweet potato, and hot peppers. Garnish with chopped spring onion and fresh coriander.