Boil the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, uncovered, stirring occasionally.
Meanwhile, in another pan cook the cauliflower in boiling water for 5 minutes, drain.
Heat the oil in a frying pan and fry 1 tsp mustard seeds, until they pop, add the onion and chilli flakes and continue to fry for 3-4 minutes. Add the curry powder, cauliflower, peas and 50ml water and fry for 2-3 minutes. Season to taste.
Stir the almonds, sultanas, coriander and remaining mustard seeds into the rice, and serve with the spicy cauliflower