Thinly slice the cucumbers, chop the cauliflower into florets, cut the carrots (don't bother peeling) into half moons, slice the spring onions (separating the whites and greens) and roughly chop the baby spinach.
Mix ½ of the sweet chilli and ½ of the mayonnaise together in a bowl.
Coat the cauliflower in the mixture.
Add 1 tablespoon olive oil and ½ teaspoon salt to the panko crumbs and mix well.
Coat the cauliflower in the panko crumbs and place on a lined oven tray, bake at 200 degrees celsius for 35 minutes.
Add the butter and 1 tablespoon oil to a medium saucepan and melt. Add the rice and coat in the mixture. Add the water and bring to the boil. Lower the heat and cook for 10 minutes with a lid on.
Remove from the heat and allow to absorb for 10 minutes.
When you remove the rice from the heat, drop the carrots into a fry pan with the remaining 1 tablespoon oil. Fry 3-4 minutes, then add the spinach, white parts of the spring onions and soy sauce. Cook until the spinach has wilted.
Mix the remaining sweet chilli with mayonnaise and rice wine vinegar.
Put your bowls together!First, a layer of riceNext a layer of the stir fried veggies and sliced cucumber.Then the cauliflower, Drizzle with sauce and sprinkle over the green spring onions.