Put the raisins into a heatproof bowl, pour in 2 tablespoons boiling water and set aside to soak.
Cook the cauliflower florets in a large pan of boiling water for 4–5 minutes, until just tender.
Meanwhile, heat the oil in a large pan and fry the garlic and spring onions over a medium heat for 1 minute to soften. Add the curry paste and stir for 1 minute to cook the spices. Add the steamed rice, the raisins and their water, then cover and cook over a medium-low heat for 2–3 minutes.
Drain the cauliflower and fold it into the rice. Spoon into dishes, garnish with the coriander and serve accompanied by flatbreads, if desired.